Chili-Stuffed Potatoes Recipe

Chili-Stuffed Potatoes Recipe
Chili-Stuffed Potatoes Recipe photo by Taste of Home
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Chili-Stuffed Potatoes Recipe

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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.
Recommended: Our Best Fall Recipes
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/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.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Chili-Stuffed Potatoes in Light & Tasty April/May 2004, p59

Nutritional Facts

1 each: 354 calories, 4g fat (3g saturated fat), 10mg cholesterol, 466mg sodium, 66g carbohydrate (0 sugars, 9g fiber), 15g protein.

  • 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
  1. Scrub and pierce the potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 12-14 minutes or until tender, turning once.
  2. 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.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Chili-Stuffed Potatoes in Light & Tasty April/May 2004, p59

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