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Chili Stuffed Baked Potatoes

Heart.Foods's picture
Ingredients
  Baking potatoes 4 Pound (8 Whole, 8 Ounce Each)
  Vegetable cooking spray 1
  Sliced fresh mushrooms 1 1⁄3 Cup (21.33 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄3 Cup (5.33 tbs)
  Garlic 1 Clove (5 gm), minced
  Canned red kidney beans 16 Ounce, drained, rinsed (1 Can)
  Canned no salt added stewed tomatoes 14 1⁄2 Ounce, drained (1 Can)
  Ground cumin 1⁄4 Teaspoon
  Dried whole oregano 1⁄4 Teaspoon
  Ground red pepper 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
  Hot sauce 1⁄8 Teaspoon
  Low fat monterey jack cheese 2 Ounce, shredded to make 1/2 cup
  Sliced green onions 2 Tablespoon
Directions

Scrub potatoes; prick several times with a fork.
Bake at 400° for 1 hour or until soft.
Coat a large saucepan with cooking spray; place over medium-high heat until hot.
Add mushrooms, onion, green pepper, and garlic; saute until tender.
Stir in beans and next 6 ingredients; cook over medium-low heat just until thoroughly heated, stirring occasionally.
Cut a lengthwise slit in each potato; fluff pulp with a fork.
Arrange in a 13- x 9- x 2-inch baking dish.
Spoon chili mixture evenly over potatoes, lightly packing mixture into potatoes; sprinkle evenly with cheese.
Bake at 400° for 5 to 7 minutes or until cheese melts.
Top with green onions.
Garnish with fresh oregano sprigs, if desired.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Chili

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