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Baked Potatoes Topped With Chili Beans

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Baked Potatoes Topped With Chili Beans Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
544
Calories from Fat
45
% Daily Value
Total Fat
5g
8%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
8mg
3%
Sodium
651mg
27%
Total Carbohydrates
104g
35%
Dietary Fiber
17g
68%
Sugars
12g
Protein
21g
Calcium
75mg
8%

Number of servings: 4

Calories per serving: 544

Preparation time: 25 min

Total time: 55 min

Ingredients

4 (10-oz) large russet potatoes, (washed and dried)

Nonstick cooking spray

2 tsp olive oil

34 cup chopped onion

12 cup chopped red bell pepper

12 cup chopped green bell pepper

1 (14 12-oz) can Mexican-style, stewed tomatoes

1 12 (15-oz) cans low-sodium kidney beans, drained

12 tsp chili powder

14 tsp red pepper flakes

12 tsp cumin

14 tsp salt

2 oz low-fat cream cheese

4 sliced green onions

Directions

Preheat oven to 425°F.

1. Pierce potatoes in several places to allow steam to escape. Place potatoes on baking sheet. Bake 40 to 55 minutes or until tender when pierced with a fork. (Or microwave potatoes on high for 5 to 9 minutes each.)

2. Meanwhile, spray a large saucepan with nonstick cooking spray. Place the saucepan over medium-high heat and add olive oil. When hot, add onion and peppers and sauté for 2 to 3 minutes.

3. Add tomatoes, beans, chili powder, pepper flakes, cumin, and salt. Reduce heat to simmer. Cover and cook for 10 to 12 minutes.

4. Add the cream cheese and stir for 4 to 5 more minutes until melted.

5. To serve, cut the baked potatoes in half and top with the chili/bean mixture and green onions.

Makes 4 servings.

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