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
How to Make It
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.
Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook