Chili and Cheddar Topped Potatoes - WDRB 41 Louisville News

Chili and Cheddar Topped Potatoes

Beef Chili'n Cheddar Topped Potatoes

Makes 4 Servings


1-1/2 pounds ground beef

4 medium baking potatoes (8 ounces each)

1 tablespoon chili powder

1/2 teaspoon salt

1 can (15 ounces) hot chili beans, undrained

1 cup shredded mild Cheddar cheese

Salt and pepper

1/4 cup sliced green onions

1/2 cup shredded mild Cheddar cheese


  1. Pierce potatoes in several places. Microwave on HIGH 11 to 13 minutes or until tender, rearranging once. Let stand 5 minutes.
  2. Meanwhile brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Pour off drippings; stir in chili powder and 1/2 teaspoon salt.
  3. Add beans and 1 cup cheese; cook and stir until heated through.
  4. Cut a slit lengthwise in potatoes; fluff potatoes with fork. Season with salt and pepper, as desired. Spoon beef mixture evenly over potatoes; sprinkle with green onions and 1/2 cup cheese.

Total Recipe Time:  25 minutes

Nutrition information per serving: 770 calories; 35 g fat (19 g saturated fat; 10 g monounsaturated fat); 159 mg cholesterol; 1112 mg sodium; 57 g carbohydrate; 10.1 g fiber; 53 g protein; 10.0 mg niacin; 1.2 mg vitamin B6; 3.7 mcg vitamin B12; 6.8 mg iron; 28.5 mcg selenium; 8.8 mg zinc.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

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