This Cheesy Baked Chili potato recipe is perfect for a satisfying dinner that's filling and easy to make. Perfect for when you are craving chili cheese fries, this healthy alternative is lower in calories and fat. It makes a delicious weeknight dinner idea.
Ingredients
4medium-size russet potatoes
214.5-ounce cans no salt added diced tomatoes
216-ounce cans chili beans
1poundlean ground beef90/10
1yellow or white onionchopped
1tablespoongarlicminced
1tablespoonchili powder
1teaspooncumin
1teaspoonsalt
1teaspoonblack pepper
Optional Toppings*:
reduced-fat Mexican cheese
reduced-fat sour cream
green onionschopped
Instructions
Wash and pierce potatoes with fork.
Place potatoes in microwave safe dish and microwave on high for 5 minutes. Turn them over and microwave for another 3 to 5 minutes. If still hard in the middle, microwave in additional 1-minute burst until cooked through.
Meanwhile, in a medium-size skillet, brown ground beef over medium-high heat for about 5 to 8 minutes or until it is no longer pink. Drain and set aside.
Using the same skillet, brown onion and garlic on medium-low heat for about 3 to 5 minutes.
In a large sauce pan on medium heat, add diced tomatoes, chili beans, ground beef, onions, minced garlic and seasonings.
Cook until well heated, about 10 minutes. Stir occasionally.
To serve, slice potatoes in half, length wise. Place one half of a potato on a plate and cover with 1 cup chili.
Top with optional toppings if desired and enjoy!
Notes
Optional Ingredients & Toppings not included in calculation of points. WW Blue Plan: 6 SPWW Green Plan: 6 SPWW Purple Plan: 4 SP