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Yummly User: "i used turjey bacon bits instead of cheese to top…" Read More
7Ingredients
75Minutes
270Calories
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Description
If you're in need of a fast and filling dinner, look no further than these foolproof loaded chili baked potatoes. The recipe is a Yummly original created by Sara Mellas.
Ingredients
US|METRIC
4 SERVINGS
- 4 russet potatoes (medium)
- salt (to taste)
- black pepper (to taste)
- 2 cans chili with beans (14 oz. per can)
- 3 oz. shredded mexican cheese blend (3 oz. is about 3/4 cup)
- 1 scallion (for serving)
- sour cream (for serving)
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Directions
- Preheat the oven to 400°F.
- Line a baking sheet with aluminum foil.
- Pierce each potato 2-3 times with a fork and wrap each individually in a sheet of aluminum foil. Bake the potatoes directly on middle rack of oven until fork-tender, 60-75 minutes. When done, remove the potatoes from the oven and allow them to rest until they're cool enough to handle.
NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories270Calories from Fat70 |
% DAILY VALUE |
Total Fat8g12% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol25mg8% |
Sodium450mg19% |
Potassium960mg27% |
Protein9g |
Calories from Fat70 |
% DAILY VALUE |
Total Carbohydrate42g14% |
Dietary Fiber3g12% |
Sugars4g |
Vitamin A4% |
Vitamin C25% |
Calcium20% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Yummly User 4 years ago
i used turjey bacon bits instead of cheese to top. easy to make
Yummly User 4 years ago
Quick and easy. I split 1 can of chili between 6 small-medium russet potatoes and that was just right for me as I’m not a huge chili fan but wanted to use up the can.