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Chili Baked Potatoes

Healthycooking's picture
Ingredients
  Baking potatoes 2 Large
  Olive oil 1 Teaspoon
  Sliced mushrooms 1 1⁄2 Cup (24 tbs)
  Chopped onions 1 Cup (16 tbs)
  Chopped green peppers 1⁄2 Cup (8 tbs)
  Garlic clove 1 Large, minced
  Low sodium kidney beans 14 1⁄2 Ounce, rinsed and drained (1 Can)
  Canned no salt added stewed tomatoes with juice 14 1⁄2 Ounce (1 Can)
  Frozen corn kernels 1 Cup (16 tbs)
  Canned chopped green chili peppers 3 Tablespoon
  Dried oregano 2 Teaspoon
  Ground cumin 1 Teaspoon
  Chili powder 1 Teaspoon
  Low fat hot pepper monterey jack cheese 1⁄2 Cup (8 tbs), shredded
  Non-fat sour cream 4 Tablespoon
  Sliced scallions 4 Tablespoon
Directions

Preheat the oven to 400°F.
Line a baking sheet with foil and place the potatoes on it.
Bake for 1 hour, or until tender when pierced with a sharp knife.
Meanwhile, warm the oil in a large saucepan over medium heat.
Add the mushrooms, onions, green peppers, and garlic.
Cook for 4 to 6 minutes, or until tender.
Stir in the beans, tomatoes (with juice), corn, chili peppers, oregano, cumin, and chili powder.
Cook for 15 minutes.
Cut the potatoes in half lengthwise and gently crumble the insides of each half with a fork.
Place the potatoes, cut side up, on the baking sheet.
Spoon 1 cup of the chili mixture over each potato half and sprinkle with 2 tablespoons of the Monterey Jack.
Return the potatoes to the oven and bake for 3 to 5 minutes, or until the cheese is melted.
Top each potato half with 1 tablespoon of the sour cream and 1 tablespoon of the scallions.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Chili
Interest: 
Party, Healthy
Preparation Time: 
60 Minutes
Cook Time: 
10 Minutes
Ready In: 
70 Minutes
Servings: 
4

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