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Chili Stuffed Baked Potato

Nutrition Information
Calories: 330
Total Fat: 2g
Saturated Fat: 1g
Trans Fat: 0g
Cholesterol: 5mg
Sodium: 280mg
Carbohydrates: 65g
Dietary Fiber: 9g
Sugars: 11g
Protein: 12g
Vitamin A: 500iu (10%)
Vitamin C: 84mg (140%)
Calcium: 150mg (15%)
Iron: 3.6mg (20%)

Yield: 4. 1-3/4 cups per serving

A fulfilling meal with 9 grams of fiber.

4 medium-sized baking potatoes
1-8 ounce can kidney beans, rinsed and drained
1-8 ounce can no-added salt tomato sauce
1 cup sliced green pepper
1/4 cup sliced green onion
1 tsp each: cumin, chile powder
1/4 tsp garlic powder
4 Tbsp reduced fat cheddar cheese shreds

Wash and pierce potatoes with a fork. Bake until tender - about 1 hour in a 350º oven or 6-8 minutes per potato in a microwave, (depending upon the size of the potato and power of your microwave; we suggest turning during cooking). They are done when they are fork tender.
Meanwhile, prepare the chili: place beans, tomato sauce, green pepper, green onion and seasonings in a medium-sized sauce pan. Bring to a boil over medium-high heat and then lower heat to a simmer. Cook until the vegetables are tender, about 6 minutes.
Split potatoes in half lengthwise. Fluff with a fork and spread open very wide on each plate. Fill with chili then top each one with 1 tablespoon of reduced-fat shredded cheddar cheese. Optional serving idea: top with nonfat sour cream.

Total Preparation & Cooking Time: 25 min. (5 Prep, 20 Cook)

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