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Low Fat Chili Stuffed Baked Potatoes


The recipe can readily be adapted for more servings. Freezes well.

4 large russet potatoes
1 cup sour cream or non-fat yogurt
1/2 cup chopped chives
1/2 cup (or 4-oz. can) roasted and peeled green chilies, finely chopped
Pinch of red chili powder
Salt and pepper to taste

Pierce each raw potato with fork, bake for 1 hour at 375 to 400 degrees. Don't wrap in foil or grease skins.

Remove from oven, cut off a length of skin at top and scoop out interior pulp to form a deep bowl. Set potato shells aside.

Mix pulp with all ingredients and stuff shells very carefully, leaving a mound of mix above the top. Set on cookie sheet. Return to oven until potato tops are browned. Serve with steamed broccoli or asparagus.

Makes 4 servings.

Calories......325.....Fat.....2 g.....Fiber.....1.6 g.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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