Ingredients
4
medium russet potatoes
1
box or can (14.3 or 15 oz) fat-free vegetarian chili
1
cup shredded reduced-fat Cheddar cheese or Cheddar-Monterey Jack cheese blend (4 oz)
Chopped fresh cilantro, if desired
Preparation
Scrub potatoes. Pierce potatoes with fork; arrange in circle on paper towel in microwave. Microwave on High 14 to 16 minutes, rearranging once, until tender. Let stand 5 minutes.
Meanwhile, in 1-quart saucepan, heat chili until hot.
To serve, split potatoes open; place on individual serving plates. Fluff potatoes with fork. Spoon 1/3 cup chili over each potato. Top each with cheese. If desired, garnish with chopped fresh cilantro.
