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"These stuffed potatoes are a favorite," says Shary Geidner from Clear Lake, Iowa. "They're an easy meal-in-one." Plus, they're a great way to use up any extra ham, chili or baked potatoes.
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 2 servings

Ingredients

  • 2 large baking potatoes, baked
  • 1 can (15 ounces) chili without beans
  • 1/4 cup chopped green onions
  • 1 jar (4 ounces) sliced mushrooms, drained
  • 1 cup cubed fully cooked ham
  • 1 cup (4 ounces) shredded cheddar cheese
  • Sour cream, optional

Nutritional Facts

1 each: 815 calories, 30g fat (17g saturated fat), 134mg cholesterol, 2404mg sodium, 90g carbohydrate (9g sugars, 10g fiber), 50g protein

Directions

  1. Cut each potato in half lengthwise but not all the way through, leaving potato attached at the bottom. Push potatoes open and fluff pulp with a fork. Place on a microwave-safe plate. Top each with the chili, onions, mushrooms, ham and cheese. Cover and microwave on high for 2 to 2-1/2 minutes or until cheese is melted. Top with sour cream if desired. Yield: 2 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Couch Potatoes in Quick Cooking January/February 2004, p9


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