Stuffed Potatoes with Chili

Portion Size: ½ cup chili, 1 small potato

Ingredients: Yields: 8 servings

Ingredients Notes: 
1 tablespoon chili powder
1 teaspoon garlic powder,
2 tablespoons minced onionWash, peel and mince
1 teaspoon sugar 
1 teaspoon ground cumin 
1 teaspoon salt 
1/2 teaspoon paprika
1 1/2 Pound lean ground beef or turkey 
1 can (15 1/4 ounce) low sodium kidney beans, Drained and rinsed
1 can (14 1/2 ounce) low sodium whole peeled tomatoes, undrained and cut up 
1 cup water 
8 Medium potatoes, washed and pierced with fork
2 cups (8 ounces) grated low fat cheddar cheese 
1/2 cup thinly sliced green onions 
This is a gluten free recipe. Always check each ingredient to be sure it is gluten free.


Steps:Directions: Critical Control Point /Quality Assurance
1In a large skillet brown ground beef or turkey. Drain excess fat.Cook until internal temperature reaches 165 F degrees for 15 seconds
2Stir in chili powder, onion, garlic, sugar, cumin, salt and paprika.
3Add kidney beans, water and tomatoes. Bring to boil. Reduce heat simmer 20 minutes. 
4Microwave potatoes on high 25 minutes, turning over after 12 minutesOr follow recipe for baked potatoes
5Slit potatoes lengthwise and pull back skin.
6Fluff with a fork. Top each potatoes with prepared chili, cheese, and onions.

Jacqueline Larson M.S., R.D.N. and Associates