Baked Potato Pockets With Chili

By á-174942

Ingredients

• 4 baking potatoes - (10 oz ea)
• Olive oil cooking spray as needed
• 1 large onion - (8 oz) chopped
• 2 garlic cloves minced
• 1 can no-salt-added plum tomatoes - (35 oz) chopped, with juice
• 1 can low-sodium tomato puree - (15 oz)
• 2 tablespoons good-quality chili powder
• 1 tablespoon ground cumin
• 1 teaspoon crushed dried red pepper flakes
• 1 teaspoon crushed dried oregano
• 1 teaspoon ground cinnamon
• 2 cups chopped cooked turkey
• 1 green pepper - (8 oz) seeded, chopped
• 1 can red kidney beans - (15 oz) rinsed well
• Fat-free sour cream
• Fat-free grated cheddar cheese (abt 2 tbspns per serving)

Details

Servings 8

Preparation

Step 1

Preheat the oven to 400 degrees.

Scrub the potatoes and pat dry. Prick several times with a fork. Bake directly on the middle oven rack (for the tastiest skin, don't oil the potatoes or wrap them in aluminum foil). Bake until soft to the touch, about 55 minutes to 1 1/4 hour.

Spray a large nonstick pot with cooking spray and saute the onions and garlic over low heat, stirring until they begin to turn golden. Add the tomatoes and tomato puree along with the chili powder, cumin, pepper flakes, oregano, and cinnamon. Stir to combine and then add the turkey, green pepper, and kidney beans. Bring to a simmer, and cook for 40 minutes.

Slice each potato in half, lengthwise and then cut a slash down the middle and open out. Spoon a cup of the chili on each potato half and top with a dollop of sour cream and a sprinkle of cheese.

This recipe yields 8 servings.

Exchanges Per Serving: 2 Very Lean Protein, 3 1/2 Carbohydrate (3 Bread/Starch, 2 Vegetable).

Nutrition Facts: 326 calories (8% calories from fat), 23 g protein, 3 g total fat (0.7 g saturated fat), 55 g carbohydrate, 11 g dietary fiber, 29 mg cholesterol, 198 mg sodium.