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Chili-Stuffed Potatoes

 Chili-Stuffed Potatoes
Microwave baked potatoes and convenient canned vegetarian chili make this hearty dish a snap to take to the table! It's colorful, too, topped with goodies like fresh tomatoes, reduced-fat sour cream and shredded cheese. "These potatoes are great for cookouts or picnic meals," Laura Lunardi notes from West Chester, Pennsylvania.
4 ServingsPrep/Total Time: 25 min.

Ingredients

  • 4 large baking potatoes (about 2 pounds)
  • 1 can (15 ounces) vegetarian chili with beans
  • 1/2 cup shredded reduced-fat Mexican cheese blend
  • 1 cup chopped seeded fresh tomatoes
  • 1/4 cup reduced-fat sour cream
  • 1/4 cup minced fresh cilantro

Directions

  • Scrub and pierce the potatoes; place on a microwave-safe plate.
  • Microwave, uncovered, on high for 12-14 minutes or until tender,
  • turning once.
  • Meanwhile, in a small saucepan, heat chili. With a sharp knife, cut
  • an "X" in each potato; fluff with a fork. Spoon chili over each
  • potato; sprinkle with cheese. Top with tomatoes, sour cream and
  • cilantro. Yield: 4 servings.
Nutritional Facts: One serving (1 stuffed potato with toppings) equals 354 calories, 4 g fat (3 g saturated fat), 10 mg cholesterol, 466 mg sodium, 66 g carbohydrate, 9 g fiber, 15 g protein.