Serves: 5
Total Calories: 150
To microwave: Scrub, then prick potato in 3 or 4 places with a fork to allow steam to escape. Place on a paper towel in microwave. Micro-wave on high for 3 to 5 minutes. Let stand 1 minute. Add 3 to 5 extra minutes for each additional potato.
To bake: Scrub potato and prick with a fork. Bake in oven at 375 degrees for 45 to 60 minutes. Four potatoes require 1 to 1 1/4 hours at 375 degrees, 1 1/4 to 1 1/2 hours at 350 degrees, or 1 1/2 hours at 325 degrees.
Slice cooked potato down the center and top with chicken chili, cheese, green pepper, and onion. Microwave for one to two minutes until warm.
Variations: Lower-fat beef chili is a good choice. You can also melt a little part-skim mozzarella cheese or low-fat cottage cheese over the top. Fat free sour cream and some chopped chives add a tasty finishing touch.
This Chicken-Chili Stuffed Potato recipe is from the Cook'n Lite & Healthy Cookbook. Download this Cookbook today.
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