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Chili Baked Potatoes
Prep: 15 minutes
Bake: 1 hour • Serves: 4
4 large Market 32 russet potatoes
1 tablespoon PICS olive oil
4 cups chili, warmed (remaining from 5-Ingredient Beef Chili recipe)
1/2 cup PICS shredded Cheddar cheese
PICS sour cream for serving (optional)
Sliced green onions and/or real bacon bits for garnish (optional)
1 tablespoon PICS olive oil
4 cups chili, warmed (remaining from 5-Ingredient Beef Chili recipe)
1/2 cup PICS shredded Cheddar cheese
PICS sour cream for serving (optional)
Sliced green onions and/or real bacon bits for garnish (optional)
1.Preheat oven to 400°; line rimmed baking pan with parchment paper. Pierce potatoes all over with a fork; place on prepared pan and brush all over with oil. Roast potatoes 1 hour or until easily pierced with a knife, turning once halfway through roasting.
2.Cut 5-inch-long slit in top of each potato; fill with chili and sprinkle with cheese. Makes 4 baked potatoes.
3.Serve potatoes topped with sour cream garnished with onions and/or bacon bits, if desired.
Approximate nutritional values per serving (1 baked potato):
636 Calories, 19g Fat (7g Saturated), 67mg Cholesterol, 1257mg Sodium,
84g Carbohydrates, 10g Fiber, 6g Sugars, 0g Added Sugars, 36g Protein