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Chili Potatoes

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

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

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

  4. 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.

Oxmoor House Healthy Eating Collection