Recipe Details

Chili-Stuffed Potatoes

Number of Servings: 4

Serving Size: 1 potato stuffed with 1/2 cup chili

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

Name: Amount:
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

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.


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.


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).

Nutritional Information (per serving)
Calories n/a
Calories from Fat 69
Total Fat 8g
Saturated Fat 3g
Cholesterol 51mg
Sodium 517mg
Potassium n/a
Carbohydrates 44g
Dietary Fiber 6g
Sugars 3g
Protein 22g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange