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Yield: Serves 4. Each serving: 1 potato.
Recipes
Chili Baked Potato
| Nutrition Information | |
| Calories: | 188 |
| Total Fat: | 0.6g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 170mg |
| Carbohydrates: | 35.9g |
| Dietary Fiber: | 7.4g |
| Sugars: | 5.1g |
| Protein: | 10.5g |
| Vitamin A: | 2414.8iu (48%) |
| Vitamin C: | 25.9mg (43%) |
| Calcium: | 68mg (6%) |
| Iron: | 2.5mg (13%) |
4 medium-sized baking potatoes
15-ounce can low-fat vegetarian chili, heated
4 tablespoons fat-free sour cream
Wash potatoes under cold running water. Pierce each potato several times with a fork.
Microwave on high until tender, about 3-4 minutes per potato. Split the potato in the center and fill with heated chili. Top with sour cream and serve hot.
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