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Chili-Topped Baked Potatoes

Prep Time:

15 min

Total Time:

15 min

Makes:

What You Need

4 russet potatoes (1-1/4 lb./565 g)

1 can (425 g) chili

1/2 cup KRAFT Old Cheddar Shredded Cheese

1/4 cup sour cream

Make It

PLACE potatoes on microwaveable plate. Prick in several places with fork. Microwave on HIGH 8 to 10 min. or until tender.

MEANWHILE, heat chili as directed on label.

CUT crosswise slit in top of each potato. Fluff centres with fork; top with chili, cheese and sour cream.

Kraft Kitchens Tips

Serving Suggestion

Serve with steamed broccoli florets tossed with Kraft 100% Parmesan Grated Cheese.

Serving Suggestion

Serve with a bagged salad tossed with your favourite Kraft Dressing.

Substitute

Prepare as directed, using Yukon gold potatoes.

K:3482v2ec:111455

(2)

Rated

by aquarius78 on 10/24/2009
" Since I don't like my potatoes cooked in the microwave I baked them in the oven instead and being health conscious, used the light variety of the cheese and fat-free sour cream to top them with. Along with the suggested serving of steamed broccoli tossed with parmesan - light, of course - this simple recipe made a satisfying dinner on a cold autumn evening."

See All Ratings and Comments

Serving Size = 1 topped potato (265 g)

Nutritional Information

Calories

300

Total fat

12 g

Saturated fat

7 g

Cholesterol

35 mg

Sodium

660 mg

Carbohydrate

38 g

Dietary fibre

7 g

Sugars

1 g

Protein

12 g

Vitamin A

8 %DV

Vitamin C

30 %DV

Calcium

15 %DV

Iron

35 %DV