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    You are in: Home / Recipes / Chili-Topped Baked Potatoes Recipe
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    Chili-Topped Baked Potatoes

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    Abbs <3's Note:

    Taken from a Kraft magazine

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    Units: US | Metric


    1. 1
      Put potatoes on microwave plate. Prick in several places with a fork.
    2. 2
      Microwave on high 8-10 minutes until tender. Heat chili.
    3. 3
      Cut potatoes, top with chili, sour cream, and cheese.

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    Ratings & Reviews:

    • on October 01, 2014


      A quick and easy meal, that also tastes great. I doubled the chili amount. The cheese really brings something extra to this. You could also top it with green onions or even finely diced onion.

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    • on March 25, 2009


      I'm not a fan of microwaved potatoes,so chose to bake mine in the oven (you just can't get a good crisp skin in the microwave!).I loved the smooth cool creaminess of the sour cream,against the heat of the chilli,the sharpness of the cheese and the soft fluffy texture of the potato.All of these tastes and textures work so well together,and really delight the tastebuds. Great for on top of tortilla chips too! Thanks Abbs-delicious!! Made for Spring PAC 2009.

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    Nutritional Facts for Chili-Topped Baked Potatoes

    Serving Size: 1 (363 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 402.4
    Calories from Fat 151
    Total Fat 16.7 g
    Saturated Fat 9.3 g
    Cholesterol 45.7 mg
    Sodium 675.0 mg
    Total Carbohydrate 51.3 g
    Dietary Fiber 9.4 g
    Sugars 3.2 g
    Protein 14.8 g

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