Stoner kitchen: Three easy recipes to get baked on 4/20

Stoner kitchen: Three easy recipes to get baked on 4/20
Frito Pie photo by Jaden Hair, via

So today is a certain holiday, maybe not an official national holiday but one celebrated by a hefty segment of the population nonetheless. More openly in some states than others, perhaps.

We thought we'd share a few recipes apropos to the day, if you're celebrating. Stoner cuisine has certain traditions — over-the-top combos of sweet-salty-fat; a general outside-the-box creativity; ease of preparation — so we tried to stick with those.  

Waffle Fries Parm
1 bag frozen waffle fries (Alexia brand is best)
1 1/2 cups jarred marinara sauce
1 cup shredded mozzarella
1/2 cup shaved Parmesan

Bake waffle fries on a sheet pan according to package directions, but for only about three-quarters the recommended time. While they (and you?) are baking, warm up the marinara sauce in a small saucepan. Take the fries out, add sauce, top with mozzarella, and return to oven until cheese melts. Hit it with the broiler if you want some crunchy browning on top, but be careful with that shit; don't let it burn (90 seconds tops). Remove, slide onto a big plate, sprinkle with Parm.

Two Minute Nutella Nuke Cake
  • 1 tablespoon Nutella
  • 1 beaten egg
  • 1 tablespoon flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon cocoa powder
  • 1 tablespoon plus 1 teaspoon brown sugar 
  • snack size bag of potato chips, crumbled in bag
  • sour cream
Whisk together the first six ingredients in a bowl, holding back the teaspoon of brown sugar. Pour batter into a large, buttered, microwave-safe mug or bowl. Nuke for 30 seconds. (If not done, go another 10 seconds.) Be careful when you poke your fork into it; the cake can explode if you do it too soon. Throw a dollop of sour cream, the teaspoon of brown sugar and a handful of potato-chip crumbs over the top.

Frito Pie
(I grew up eating this Midwestern classic, but the photo above is courtesy of the lovely Tampa-based food expert Jaden Hair. If you want to make a gourmet version, with homemade chili, check the recipe at her blog,
  • bag of Fritos 
  • prepared chili of your choice (Skyline brand Cincinnati chili is an interesting choice)
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded lettuce
  • sour cream to taste
  • yellow mustard 
Warm up the chili. Cut a slit lengthwise in the Fritos bag and plop the chili in on top of the chips. Top with cheese – hopefully, the chili is hot enough to melt that shit a little – then the lettuce, then the sour cream, then a zigzag of mustard. Dig in.

And hey, don't forget: If you don't feel like cooking, baking, or even making a choice besides this-one-or-that-one, Blue Bird Bake Shop is now open on Monday, and Hotto Potto is doing "Free Pot Day" today — the soup base of your choice is free, and you can keep ordering and adding ingredients at your leisure. They're also open until 2 a.m., if you have a hard time motivating to get out of the house.


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Jessica Bryce Young

Jessica Bryce Young has been working with Orlando Weekly since 2003, serving as copy editor, dining editor and arts editor before becoming editor in chief in 2016.
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