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Recipe Summary

prep:
12 mins
cook:
16 mins
total:
28 mins
Yield:
4 servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

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

Nutrition Facts

362 calories; calories from fat 8%; fat 3.1g; saturated fat 1.7g; mono fat 0g; poly fat 0g; protein 20g; carbohydrates 66.6g; fiber 12.2g; cholesterol 9mg; iron 0mg; sodium 243mg; calcium 0mg.
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