Jacket Potatoes with 3-Bean Chipotle Chili

Larger View

Jacket Potatoes with 3-Bean Chipotle Chili

Not rated yet
Close Click to add your rating. Saving... Error Saving
Quick Rating

In the UK, the potato skins are called their “jackets”. Growing teenagers might appreciate a full potato. This recipe easily doubles.

Tags: Intermediate, 35 mins, Entrées, Beans, Microwave, President's Choice Blue Menu, High Fibre, Good Source of Vitamins/Minerals
Serves: 4
Skill level: Intermediate
Prep time: 5  minutes
Cooking time: 15  minutes
Total: 20  minutes

Additional Information

Ingredients

2 medium baking potatoes (about 8 oz /250 g each), scrubbed
1 tub (415 g) PC Blue Menu 3-Bean Chipotle Chili
1 cup (250 mL) rinsed and drained PC Blue Menu Black Beans
1/2 cup (125 mL) shredded PC Blue Menu Old Light Cheddar Cheese rapé
1/4 cup (50 mL) low fat sour cream
Half green onion, thinly sliced

Instructions

  1. Using a fork, pierce potatoes; place on a paper towel in the microwave. Cook on HIGH for 5 minutes. Turn and cook another 4 to 5 minutes or until tender when pierced with the tip of a knife; cool slightly.
  2. Meanwhile, in a microwave-safe bowl, combine chili and black beans. Cover with plastic wrap; puncture wrap to allow steam to escape. Cook in microwave on HIGH for 4 minutes or until hot.
  3. Cut potatoes in half lengthwise. Spoon chili-bean mixture over each potato; sprinkle with cheese and top with a dollop of sour cream and onions.

Chef's Tips

Serve with a tossed green salad.

Nutritional Information

Per half-potato serving:
330 calories
fat 4.5 g
sodium 330 mg
carbohydrate 57 g
fibre 11 g
protein 14 g
Very High in Fibre
Good source of Iron
Source of Calcium