Detalles de la receta

Chili-Stuffed Potatoes

Número de Porciones: 4

Tamaño de la porción: 1 potato stuffed with 1/2 cup chili

This is a hearty warm lunch or dinner for any family.

Nombre: Cantidad:
baking potatoes (8 oz each), preferably Yukon Gold, scrubbed and pierced several times with a fork 4
90% lean ground beef 12 oz
water 0.75 cup
.25 oz packet chili seasoning mix 1
salt 0.25 tsp
reduced-fat sour cream or 1/3 cup shredded, reduced-fat, sharp cheddar cheese (optional) 0.50 cup
1:

Microwave the potatoes on high 10 to 11 minutes or until they are tender when pierced with a fork. It’s important to pierce the potatoes several times in different areas before microwaving them.This allows the built-up steam to be released and the potatoes to cook quicker.

2:

Meanwhile, place a large nonstick skillet over medium high heat until hot. Coat the skillet with nonstick cooking spray, add the beef, and cook until the beef is no longer pink, stirring frequently. Add the water and chili seasoning and stir. Cook 1 to 2 minutes or until thickened.

3:

Split the potatoes almost in half and fluff with a fork. Spoon 1/2 cup chili onto each potato and top with sour cream or cheese (if using).

Información nutricional (por porción)
Calorías n/a
Calorías de grasa 69
Grasa total 8g
Grasa saturada 3g
Colesterol 51mg
Sodio 517mg
Potasio n/a
Carbohidratos 44g
Fibra dietética 6g
Azúcares 3g
Proteína 22g
Vitamina A n/a
Vitamina C n/a
Calcio n/a
Hierro n/a
Ácido fólico n/a
Intercambio alimenticio