Request A Sample

Thank you for your interest in French's® Foodservice products! Please note that samples are only available to pre-qualified food service operators. If you are a food service operator you can expect to receive your samples within 5 business days. If you are not a qualified food service operator, we invite you to visit our French's® retail website at for exciting offers, recipes and coupons.

I'd like to request a sample of:
(Please note that a maximum of 5 samples will be sent)

Choose Product


Select up to 5. Sizes indicated are sample sizes only – go to brand pages for full product offerings.

Frank's® RedHot®



I would like to receive more information about products and offers from French's Food Services.



Please rate this recipe using the stars above

Servings: 12


  • 6 each Russet potatoes, large, scrubbed
  • 4 tbsp. FRANK'S® RedHot® Original Cayenne Pepper Sauce
  • 2 tbsp. Butter, melted
  • 1 large Red bell pepper, seeded and finely chopped
  • 1 cup Green onions, chopped
  • 1 cup Cheddar cheese, shredded


  • 1. Preheat oven to 450°F. Wrap potatoes in foil; bake about 1 hour 15 minutes or until fork tender. Let stand until cool enough to handle. Cut each potato in half lengthwise; scoop out insides, leaving a 1/4 inch thick shell. Cut shells in half crosswise. Place shells on large baking sheet. Preheat broiler.
  • 2. Combine 1 tbsp. Frank's RedHot Sauce and butter in small bowl; brush on inside of each potato shell. Broil shells, 6-inches from heat, 8 minutes or until golden brown and crispy.
  • 3. Combine remaining 3 tbsp. Frank's RedHot Sauce with remaining ingredients in large bowl. Spoon about 1 tbsp. mixture into each potato shell. Broil 2 minutes or until cheese melts. Cut each piece in half to serve.