Skinny Chili Cheese Potatoes
Ready In: 30 mins
Serves: 8
Yields: 4 potatoes
Ingredients
- 4 medium sized russet potatoes
- 2 (14 1/2ounce) cans diced tomatoes
- 2 (16 ounce) cans chili beans
- 1 lb lean ground beef
- 1 onion, chopped
- 1 tablespoon garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
Directions
- Wash and pierce potatoes with fork.
- Place potatoes in microwave safe dish and microwave on high for 5 minutes. Turn them over and microwave for another 3 to 5 minutes. If still hard in the middle, microwave in additional 1-minute burst until cooked through.
- Meanwhile, in a medium size skillet, brown ground beef over medium-high heat for about 5 to 8 minutes or until it is no longer pink. Drain and set aside.
- Using the same skillet, brown onion and garlic on medium-low heat for about 3 to 5 minutes.
- In a large sauce pan on medium heat, add diced tomatoes, chili beans, ground beef, onions, minced garlic and seasonings.
- Cook until well heated, about 10 minutes. Stir occasionally.
- To serve, slice potatoes in half, length wise. Place one half of a potato on a plate and cover with 1 cup chili.
- Top with optional toppings if desired and enjoy!
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