Chili-Stuffed Potatoes

Oxmoor House
4 servings.


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4 medium baking potatoes
1 (15-ounce) can vegetarian chili
1/4 cup (1 ounce) shredded reduced-fat Cheddar cheese
1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese
1 cup seeded and chopped tomato (about 1 medium)
1/2 cup nonfat sour cream
1/4 cup chopped fresh cilantro or parsley


Prep: 12 Minutes
Cook: 16 Minutes

Scrub potatoes; prick several times with a fork. Place potatoes 1 inch apart on a microwave-safe rack or on paper towels. Microwave at HIGH 14 to 17 minutes, rearranging once; let stand 2 minutes.

While potatoes cook, place chili in a small saucepan, and cook over medium-high heat until thoroughly heated, stirring occasionally.

Cut an X to within 1/2-inch of bottoms of baked potatoes. Squeeze potatoes to open; fluff with a fork. Spoon chili evenly onto potatoes; sprinkle with cheeses. Top each with 1/4 cup tomato, 2 tablespoons sour cream, and 1 tablespoon cilantro.

Created date

August 2009

Nutritional Information

Calories 362
Caloriesfromfat 8 %
Fat 3.1 g
Satfat 1.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 20 g
Carbohydrate 66.6 g
Fiber 12.2 g
Cholesterol 9 mg
Iron 0.0 mg
Sodium 243 mg
Calcium 0.0 mg