 |
Prep Time: 12 Minutes Cook Time: 16 Minutes |
Ready In: 28 Minutes Servings: 4 |
|
Ingredients:
4 medium baking potatoes |
1 (15-ounce) can vegetarian chili |
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 |
Directions:
1. 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.
2. While potatoes cook, place chili in a small saucepan, and cook over medium-high heat until thoroughly heated, stirring occasionally.
3. 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.
|
|