Quick and Healthy Baked Chili Cheese Fries

At a Glance

  • Potato Type: Russet
  • Prep Method: null
  • Yield: 4
  • Prep Time:
  • Ready Time:
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Recipe By:


Olive oil cooking spray

1 1/2 lbs. Russet potatoes, scrubbed

1 tablespoon olive oil

1 teaspoon each: dried cilantro, onion powder, garlic powder, ground cumin

3/4 cup shredded reduced-fat Mexican blend cheese

1/2 teaspoon sea salt


Preheat oven to 425°F and spray a large baking sheet with olive oil cooking spray. Place whole potatoes (do not poke) into microwave-safe dish. Cover dish. (If covering dish with plastic wrap, poke small hole in plastic.) Microwave on HIGH for 3 to 4 minutes depending on strength of microwave. Use oven mitts to remove dish from microwave; carefully remove cover from dish due to steam build-up and let cool. Cut each potato into 8 wedges. Place in a large bowl and toss with olive oil; spread in a single layer on baking sheet. Stir together chili powder, cilantro, onion powder, garlic powder and cumin in a small bowl, sprinkle on potatoes and toss well to coat.  Bake for 10 minutes. Spray with olive oil cooking spray, turn wedges and spray again. Bake for 10 minutes more or until fries are golden brown and spray once more. Sprinkle salt and cheese over cooked potatoes and bake for a minute or 2 more to melt cheese

Calories: 230 Fat: 3g Cholesterol: 10mg Sodium: 500mg Vitamin C: 0.6% Fiber: 3g Protein: 9g Potassium: 747mg

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