Chili over a Baked Potato

Description

Chili without Beans, Canned by the US Department of Agriculture, public domain government resource—original source of recipe

• Serves: 4

Ingredients

• 4 medium baking potatoes
• 1 (15 oz) can chili without beans, heated
• 4 tablespoons fat-free sour cream

Directions

1. Pre-heat oven to 450°F.
2. Wash and dry potatoes.
3. With a fork or sharp knife, pierce each potato 2 or 3 times.
4. Place on cookie sheet or baking pan. Bake 50 to 60 minutes or until tender when pierced with a fork.
5. Split baked potatoes.
6. Top each potato with chili and 1 tablespoon sour cream.