Chili-Stuffed Potatoes

Name: Chili-Stuffed Potatoes
Prep time: 28 min
Cook time: 28 min
Total time: 28 min
Yield: 4
Cuisine: Global
Ingredients: 4 mediums baking potatoes; 425 grams vegetarian chili; 59 milliliters chopped fresh cilantro or parsley; 28 grams 1/4 cup shredded reduced-fat Cheddar cheese; 28 grams 1/4 cup shredded reduced-fat Monterey Jack cheese; 118 milliliters nonfat sour cream; 237 milliliters seeded and chopped tomato (about 1 medium)

Chili-Stuffed Potatoes is a gluten free and vegetarian side dish. This recipe makes 4 servings with 278 calories, 11g of protein, and 3g of fat each. This recipe covers 21% of your daily requirements of vitamins and minerals. A mixture of monterey jack cheese, vegetarian chili, cilantro, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 28 minutes.

Instructions

Scrub potatoes; prick several times with a fork.

Ingredients you will need

Potato

Place potatoes 1 inch apart on a microwave-safe rack or on paper towels. Microwave at HIGH 14 to 17 minutes, rearranging once; let stand 2 minutes.

Ingredients you will need

Potato

Equipment you will use

Paper Towels

Microwave

While potatoes cook, place chili in a small saucepan, and cook over medium-high heat until thoroughly heated, stirring occasionally.

Ingredients you will need

Potato

Chili Pepper

Equipment you will use

Sauce Pan

Cut an X to within 1/2-inch of bottoms of baked potatoes. Squeeze potatoes to open; fluff with a fork. Spoon chili evenly onto potatoes; sprinkle with cheeses. Top each with 1/4 cup tomato, 2 tablespoons sour cream, and 1 tablespoon cilantro.

Ingredients you will need

Sour Cream

Cilantro

Potato

Tomato

Chili Pepper

Equipment

Paper Towels

Microwave

Sauce Pan

Ingredients

Servings:

4mediums

baking potatoes 425grams

vegetarian chili 59milliliters

chopped fresh cilantro or parsley 28grams

1/4 cup shredded reduced-fat Cheddar cheese 28grams

1/4 cup shredded reduced-fat Monterey Jack cheese 118milliliters

nonfat sour cream 237milliliters

seeded and chopped tomato (about 1 medium)

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are great choices for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. One wine you could try is Avinyo Cava Reserva. It has 4.8 out of 5 stars and a bottle costs about 17 dollars.