Try this Chili Potatoes recipe, or contribute your own.

Still searching for what to cook ?

Name: Chili Potatoes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 4 oz Reduced-fat Cheddar Cheese;; 2 md Ripe tomatoes; or approx; 4 md Baking potatoes; about 8; 4 oz Chopped green chilies (mild; 1 ts Chili powder; 1/8 ts Salt

Find the most delicious recipes here

INGREDIENTS

4 oz Reduced-fat Cheddar Cheese;
2 md Ripe tomatoes; or approx
4 md Baking potatoes; about 8
4 oz Chopped green chilies (mild
1 ts Chili powder
1/8 ts Salt

INSTRUCTIONS

Preheat oven to 375F. Pierce potatoes several times with a sharp knife and bake until tender, about 50 minutes. While potatoes are baking, in a medium bowl, combine tomatoes, chilies, chili powder, salt and half of the cheese. Mix well. Make a lengthwise slit in each baked potato. Squeeze the ends of the potatoes, making an opening in the top of each one. Divide tomato mixture evenly and pile into each potato. Divide remaining cheese and sprinkle on top of each potato. Place potatoes on a baking sheet and bake 15 minutes, until topping is hot and cheese has melted. Makes 4 servings: Each serving provides: 276 Calories; 44 g Carbohydrate; 12 g Protein; 466 mg Sodium; 5 g Total fat (3 g Sat, fat) 20 mg Cholesterol (16% cff) NOTEs - "In a hurry? Heres a Mexican-inspired idea for a quick and easy potato topper. Add a bowl of son p and a salad, and what could make a better Sunday supper?" >mc and tested by Debby Graham to mc-recipe 12/98 >to eat-lf 12/98 Recipe by: Meatless Gourmet by Bobbie Hinman Posted to EAT-LF Digest by Pat Hanneman on Dec 28, 1998,

NOTES

Alert editor

Chili Potatoes

4 oz Reduced-fat Cheddar Cheese;
2 md Ripe tomatoes; or approx
4 md Baking potatoes; about 8
4 oz Chopped green chilies (mild
1 ts Chili powder
1/8 ts Salt

Preheat oven to 375F.    Pierce potatoes several times with a sharp knife and bake until  tender, about 50 minutes.    While potatoes are baking, in a medium bowl, combine tomatoes,  chilies, chili powder, salt and half of the cheese. Mix well. Make a  lengthwise slit in each baked potato. Squeeze the ends of the  potatoes, making an opening in the top of each one. Divide tomato  mixture evenly and pile into each potato. Divide remaining cheese and  sprinkle on top of each potato.    Place potatoes on a baking sheet and bake 15 minutes, until topping  is hot and cheese has melted.    Makes 4 servings: Each serving provides: 276 Calories; 44 g  Carbohydrate; 12 g Protein; 466 mg Sodium; 5 g Total fat (3 g Sat,  fat) 20 mg Cholesterol (16% cff)    NOTEs - "In a hurry? Heres a Mexican-inspired idea for a quick and  easy potato topper. Add a bowl of son p and a salad, and what could  make a better Sunday supper?"    >mc and tested by Debby Graham to mc-recipe 12/98 >to eat-lf 12/98    Recipe by: Meatless Gourmet by Bobbie Hinman    Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on  Dec 28, 1998,

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (58g)
Recipe Makes: 4 servings

Calories: 3
Calories from Fat: 1 (33%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 6.6mg		0 %
Potassium 14.8mg		0 %
Total Carbohydrate 0.5g		0 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 0.2g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 3

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe