Chili-topped baked potatoes
30 oz, 3 baking potatoes, scrubbed
1 small, chopped
2 medium clove(s), minced
Canned diced tomatoes
14½ oz, with green chiles
1 medium, diced
Cooked skinless boneless chicken breast(s)
¾ cup(s), chopped, chopped, or turkey
Fat free sour cream
2 Tbsp, chopped
- Preheat the oven to 425°F. Place the potatoes directly on the middle oven rack and bake until fork tender, 45–50 minutes.
- Meanwhile, heat the oil in a nonstick saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until golden, 7–10 minutes. Add the tomatoes, zucchini, chili powder, and cumin; bring to a boil. Reduce the heat and simmer, covered, until the zucchini is tender about 15 minutes. Add the chicken and heat through.
- Set 2 of the potatoes aside until cool then wrap and refrigerate for up to 3 days for later use. Cut remaining potato lengthwise in half. Place each half on a serving plate. Spoon the chili mixture evenly over each potato half. Top each with sour cream and cilantro. Yields 1/2 potato, 1 1/2 cups chili, and 1 tablespoon sour cream per serving.