- 4 medium russet potato
- 1 cup corn, canned
- 2 medium tomato, red
- 1 medium bell pepper, green
- 15 ounce chili with beans, canned
- 4 ounce cheddar cheese
- 1/4 teaspoon black pepper, ground
- 1/4 cup sour cream
Preheat oven to 350° F.
Wash potatoes and poke with a fork several times, allowing them to vent while cooking; wrap each in aluminum foil then bake for 60 minutes or until soft.
Meanwhile, drain corn, dice tomatoes and bell pepper, and heat chili.
Allow potatoes to cool slightly, then cut them open and top with ingredients as desired.
Serve with apple slices on the side.
Calories: 504kcal | Carbohydrates: 77g | Protein: 20g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 51mg | Sodium: 733mg | Fiber: 11g | Sugar: 16g