Chili Stuffed Potato

Chili Stuffed Potato, 5 pts

Ingredients

4 large baking potatoes (about 2 pounds)
1 can (15 ounces) vegetarian chili with beans
1/2 cup shredded reduced-fat Mexican cheese blend
1 cup chopped seeded fresh tomatoes
1/4 cup reduced-fat sour cream
1/4 cup minced fresh cilantro

Directions

Scrub and pierce the potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 12-14 minutes or until tender, turning once.

Meanwhile, in a small saucepan, heat chili. With a sharp knife, cut an "X" in each potato; fluff with a fork. Spoon chili over each potato; sprinkle with cheese. Top with tomatoes, sour cream and cilantro. Yield: 4 servings.

Nutritional Analysis: One serving (1 stuffed potato with toppings) equals 354 calories, 4 g fat (3 g saturated fat), 10 mg cholesterol, 466 mg sodium, 66 g carbohydrate, 9 g fiber, 15 g protein.

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Made April 1st. I bought Wolf brand chili with beans made from turkey. I looked for a vegan version and didn't ever see one. Maybe I'd have to go to a specialty store. I don't know. The potato was ok. The chili was a little more spicy than I'd have liked, but Jared seemed to enjoy it.

I didn't use the large baking potatoes either, so the points might be a little higher if you do. I weighed mine and it was only a 2 pt potato. I'm sure a baking potato would have been twice that at least.