Chili Stuffed Potatoes
CATEGORIES
INGREDIENTS
  • Servings: 4
  • 1/3 recipe chili
  • 4 baked potatoes
  • Half of an 8-ounce package Sargento Light reduced-fat Mexican shredded cheese
DIRECTIONS
  1. Place the potatoes on a microwave-safe plate and split in half lengthwise.
  2. Divide the chili equally onto each of the four potatoes.
  3. Top each potato with 1 ounce of cheese.
  4. Cover with plastic wrap and microwave on high for several minutes or until heated through and the cheese is melted.