Serves: 4
Total Calories: 179
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 Chili Baked Potatoes recipe is from the Betty Crocker's Best of Healthy & Hearty Cooking Cookbook. Download this Cookbook today.
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