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Chili-Stuffed Potatoes

Prep time 12 mins
Cook time 16 mins
Yield 4 servings.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

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

  3. 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.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook