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Prep 25min
Total25min
Ingredients4
Servings4
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Ingredients
4
medium russet potatoes
1
box or can (14.3 or 15 oz) fat-free vegetarian chili
1
cup shredded reduced-fat Cheddar cheese or Cheddar-Monterey Jack cheese blend (4 oz)
Chopped fresh cilantro, if desired
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Steps
1
Scrub potatoes. Pierce potatoes with fork; arrange in circle on paper towel in microwave. Microwave on High 14 to 16 minutes, rearranging once, until tender. Let stand 5 minutes.
2
Meanwhile, in 1-quart saucepan, heat chili until hot.
3
To serve, split potatoes open; place on individual serving plates. Fluff potatoes with fork. Spoon 1/3 cup chili over each potato. Top each with cheese. If desired, garnish with chopped fresh cilantro.
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"I never decide ahead of time what I'm going to make for dinner, so I stock lots of foods in my pantry. That way I can make a really quick meal without having to stop to pick something up on my way home. This stuffed potato is perfect for last-minute dinners." Nancy
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