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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 272.95 Kcal (1143 kJ) | ||
| Calories from fat | 51.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.67g | 9% | |
|---|---|---|---|
| Cholesterol | 13.71mg | 5% | |
| Sodium | 237.65mg | 10% | |
| Potassium | 293.42mg | 6% | |
| Total Carbs | 47.63g | 16% | |
| Sugars | 2g | 8% | |
| Dietary Fiber | 7.5g | 30% | |
| Protein | 10.43g | 21% | |
| Vitamin C | 6.8mg | 11% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.2mg | 7% | |
| Calcium | 281.8mg | 28% | |
| Amount Per 100 g | |||
| Calories | 88.56 Kcal (371 kJ) | ||
| Calories from fat | 16.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.84g | 9% | |
|---|---|---|---|
| Cholesterol | 4.45mg | 5% | |
| Sodium | 77.11mg | 10% | |
| Potassium | 95.2mg | 6% | |
| Total Carbs | 15.45g | 16% | |
| Sugars | 0.65g | 8% | |
| Dietary Fiber | 2.43g | 30% | |
| Protein | 3.38g | 21% | |
| Vitamin C | 2.2mg | 11% | |
| Iron | 0.4mg | 7% | |
| Calcium | 91.4mg | 28% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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