Vegetarian Chili-Topped Potatoes
Nutritional Info
- Amount Per Serving
- Calories: 267.4
- Total Fat: 3.6 g
- Cholesterol: 4.9 mg
- Sodium: 531.2 mg
- Total Carbs: 47.7 g
- Dietary Fiber: 5.5 g
- Protein: 12.4 g
View full nutritional breakdown of Vegetarian Chili-Topped Potatoes calories by ingredient
This is a SparkPeople.com Recipe (what's this)
Introduction
Less fat than potatoes loaded up with bacon and beef, this recipe is filled with good-for-you veggies. Less fat than potatoes loaded up with bacon and beef, this recipe is filled with good-for-you veggies.Ingredients
- 6 russet potatoes
- 1 5.75 oz. can black, pitted, large olives
- 4-5 green onions
- 2-3 carrots
- 8 oz. of vegetarian chili
- 1 bunch broccoli, cut into small pieces and lightly cooked in microwave or steamed
- 1 cup cheddar cheese, shredded
- 8 oz. nonfat yogurt (or sour cream)
Directions
1. Preheat oven to 375° F.
2. Wash potatoes thoroughly and poke with a fork 4-5 times. Wrap in foil or place on a cookie sheet.
3. Place in oven for 45-60 minutes or until soft.
4. While potatoes are cooking, chop olives and green onions into small slices and grate carrots.
5. Heat chili briefly in microwave or on stove top until warm.
6. Place olives, carrots, onions, broccoli, cheddar cheese, yogurt or sour cream, chili and salsa out buffet-style to create your own potato bar!
7. Carefully take out potatoes when finished cooking. Slice open and garnish with your favorites toppings.
Serves 6.
Reprinted with permission by Public Health – Seattle & King County
2. Wash potatoes thoroughly and poke with a fork 4-5 times. Wrap in foil or place on a cookie sheet.
3. Place in oven for 45-60 minutes or until soft.
4. While potatoes are cooking, chop olives and green onions into small slices and grate carrots.
5. Heat chili briefly in microwave or on stove top until warm.
6. Place olives, carrots, onions, broccoli, cheddar cheese, yogurt or sour cream, chili and salsa out buffet-style to create your own potato bar!
7. Carefully take out potatoes when finished cooking. Slice open and garnish with your favorites toppings.
Serves 6.
Reprinted with permission by Public Health – Seattle & King County
Member Ratings For This Recipe
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NNCOLLAR
Being a vegetarian, I gets lots of compliments on my vege chili. I saute an onion and some garlic in a little oil. I then add green pepper, 1 Large can of diced tomatoes, and 1-2 cans of chili beans. For spices I put in chili powder and cumin to taste. I also chop up cilantro and add jalapanos. - 1/3/08
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