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Cook'n with Betty Crocker 
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Chili Baked Potatoes |
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Serves: 4 Print this Recipe4 large baking potatoes 1 (15-ounce) can chili beans, undrained 1/4 cup grated Parmesan cheese Salt and pepper to taste Cottage cheese Topping (below) Chopped green bell peppers, if desired Cottage Cheese Topping: 1 1/2 cups cottage cheese 1 to 2 tablespoons milk 1 tablespoon lemon juice Heat oven to 375°. Pierce potatoes with fork. Bake potatoes 1 1/4 to 1 1/2 hours (or microwave on High 12 to 14 minutes) until tender. Cool just until easy to handle. Heat chili beans in 2-quart saucepan over medium heat until hot. Split open potatoes; top with beans. Sprinkle with cheese, salt and pepper. Serve with Cottage Cheese Topping. Sprinkle with bell pepper. Cottage Cheese Topping 1 1/2 cups cottage cheese 1 to 2 tablespoons milk 1 tablespoon lemon juice Place all ingredients in blender. Cover and blend on medium-high speed, stopping blender occasionally to scrape sides, until smooth. Add additional milk if necessary to achieve desired creaminess. 1 Serving: Calories 290 (Calories from Fat 55); Fat 6g (Saturated 4g); Cholesterol 15mg; Sodium 1,330mg; Carbohydrate 46g (Dietary Fiber 6g); Protein 19g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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