Serving Size: 1 potato stuffed with ½ cup chili
4 baking potatoes (approximately 8 ounces each), scrubbed and pierced several times with a fork
Non-stick cooking spray
12 ounces 90% lean ground beef
¾ cup water
1.25 ounce packet chili seasoning mix
¼ tsp salt
½ cup reduced fat sour cream OR 1/3 cup shredded, reduced fat, sharp cheddar cheese
1. Microwave the potatoes on high for 10 to 11 minutes or until they are tender when they are pierced with a fork. It is 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 non-stick skillet over medium high heat until hot. Coat the skillet with nonstick cooking spray and then add the 90% lean ground beef. Cook until the beef is no longer pink, stirring frequently. Add the water and chili seasoning and stir. Cook one to two minutes or until thickened.
3. Split the potatoes almost in half and fluff with a fork. Spoon ½ cup chili onto each potato and top with either the sour cream or cheese.