Chili, avocado and yogurt-topped baked potato

10
6
2
SmartPoints® value per serving
Total Time
10 min
Prep
5 min
Cook
5 min
Serves
1
Difficulty
Easy
Use your favorite store-bought salsa with desired heat level for this meatless meal. If you don’t have cilantro on hand, you can use chopped green onion or even parsley in its place. Depending on how much time you have to cook, you can bake the potato in the oven or cook it the microwave. To cook in the oven, bake at 450°F for 50 to 60 minutes or until done. Or if you want your potato pronto microwave it instead. Poke the potato with a fork 4 to 5 times and microwave on high for 5 to 6 minutes, rotating the potato occasionally.

Ingredients

Plain baked potato(es)

1 small

Canned kidney beans

½ cup(s), or Weight Watcher's Super-Easy Slow Cooker Three-Bean Chili

California (Hass) avocado

¼ item(s), without skin and seed, sliced

Fat free salsa

2 Tbsp

Uncooked red onion(s)

2 Tbsp, minced, or thinly sliced

Plain fat free yogurt

2 Tbsp

Cilantro

1 Tbsp

Instructions

  1. Split hot, cooked potato; top with chili, avocado, salsa, onion, yogurt and cilantro; grind black pepper over top.
  2. Makes 1 serving.