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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (340g) Recipe makes 4 servings |
||
| Calories 399 | ||
| Calories from Fat 149 | (37%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.6g | 25% | |
| Saturated Fat 9.0g | 45% | |
| Monounsaturated Fat 5.6g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 51mg | 17% | |
| Sodium 854mg | 35% | |
| Potassium 1271mg | 36% | |
| Total Carbohydrate 47.8g | 15% | |
| Dietary Fiber 9.7g | 38% | |
| Sugars 3.3g | ||
| Protein 18.1g | 36% | |
Ingredients
- 2 large baked potatoes
- 2 cups chili, leftovers or canned chili
- 1 cup cheddar cheese, grated
Directions
1
Warm the chili.2
Grate the cheese.3
Bake potatoes and slice in half and squeeze to break the potato up a little or use a fork and scrape it.4
Top with chili and sprinkle with cheese.
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Featured Reviews for This Recipe
From: ~Lainie~
On Sep 14, 2008
Excellent way to eat baked potatoes. I used My Cardiologist's Chili for the chili and Kraft fat-free shredded cheddar. I also put a small dollop of reduced-fat sour cream on top.
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