Chili Potatoes

Oxmoor House
4 servings (serving size: 1 potato, 1 cup chili mixture, and about 1 tablespoon cheese)


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4 small baking potatoes (about 1 1/2 pounds)
1/2 pound ground round
1 (16-ounce) can kidney beans, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes with jalapeño peppers and spices, undrained and chopped
1 (8-ounce) can no-salt-added tomato sauce
1 cup frozen chopped onion
1 tablespoon chili powder
1 teaspoon bottled minced garlic
1/2 teaspoon ground cumin
1/3 cup (1.3 ounces) shredded sharp Cheddar cheese


Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH 9 minutes or until done, turning and rearranging potatoes after 5 minutes. Let stand 5 minutes.

Cook meat in a large saucepan over medium-high heat until browned, stirring to crumble. Drain well; return meat to pan.

Add beans and next 6 ingredients; stir well. Cook over medium-high heat 8 minutes.

Split open each potato, and squeeze to open; fluff pulp with a fork. Spoon 1 cup chili mixture into center of each potato; sprinkle with cheese.

Created date

March 2010

Nutritional Information

Calories 397
Fat 7.4 g
Satfat 3.4 g
Protein 25.8 g
Carbohydrate 59.6 g
Cholesterol 45 mg
Iron 6.3 mg
Sodium 600 mg
Caloriesfromfat 17 %
Fiber 9 g
Calcium 144 mg