Veggie Stuffed Potatoes
Serve with a crisp green salad.

Servings: 4

• 4 medium russet potatoes, scrubbed well
1 - 15 ounce can vegetarian chili (found with the regular chili)
1 cup shredded cheddar cheese
• 2 teaspoons olive oil
• 1 small onion, chopped
• 2 teaspoons Mrs. Dash seasoning mix
• 2 teaspoons minced garlic
• 2 teaspoons ground cumin
• Dash of balsamic vinegar (or to taste)
• Fat-free sour cream for garnish (1 tablespoon per person)
• Green onions or chives for garnish

Heat oil in a skillet; add chopped onion and cook until translucent. Add chili, salt free seasoning mix, garlic, cumin, vinegar and simmer for 10 or 15 minutes, until totally blended and heated through.

Poke potatoes with a fork and place cook in microwave and cook according to manufacturers directions or cook in oven for one hour or until they are soft when you squeeze them. (wear a kitchen mitt)

Remove and place one potato on each plate, mash slightly and slit. Spoon hot chili mix over each, topping each with grated cheese. Garnish with sour cream and sliced chives or green onions.

Per Serving: 293 Calories; 5g Fat (13.8% calories from fat); 1g Saturated Fat; 32g Protein; 36g Carbohydrate; 6g Dietary Fiber; 7mg Cholesterol; 750mg Sodium. Exchanges: 2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.

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