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       Volume I - June 19, 2009

Chili Baked Potatoes

Serves: 4


           Download this recipe.

4 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 pepper, 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.


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.


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