 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Microwave baked potatoes and convenient canned vegetarian chili make this hearty dish a snap to take to the table! It's colorful, too, topped with goodies like fresh tomatoes, reduced-fat sour cream and shredded cheese. These potatoes are great for cookouts or picnic meals, Laura Lunardi notes from West Chester, Pennsylvania. 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:
1. Scrub and pierce the potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 12-14 minutes or until tender, turning once.
2. 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.
|
|