Title: Chili-Stuffed Baked Potatoes
Categories: Vegetable Entree Diet Heart
Yield: 8 Servings

8		(8 oz) baking potatoes
		Vegetable cooking spray
1 1/3	c	Sliced fresh mushrooms
1/2	c	Chopped onion
1/3	c	Chopped green pepper
1		Clove garlic, minced
16	oz	Can red kidney beans, drained and rinsed
14 1/2	oz	Can no-salt-added stewed tomatoes, drained
1/4	ts	Ground cumin
1/8	ts	Dried whole oregano
1/8	ts	Ground red pepper
1/8	ts	Pepper
1/8	ts	Hot sauce
1/2	c	Shredded reduced-fat Monterey Jack cheese
2	tb	Sliced green onions
		Fresh oregano sprigs (opt)

Scrub potatoes; prick several times with a fork. Bake at 400F for 1 hour or until soft.

Coat a large saucepan with cooking spray; place over medium-high heat until hot. Add mushrooms, onion, green pepper, and garlic; saute until tender. Stir in beans and next 6 ingredients; cook over medium-low heat just until thoroughly heated, sitrring occasionally.

Cut lengthwise slit in each potato; fluff pulp with a fork. Arrange in a 13x9x2 inch baking dish. Spoon chili mixture evenly over potatoes; sprinkle evenly with cheese. Bake at 400F for 5 to 7 minutes or until cheese melts. Top with green onions. Garnish with fresh oregano sprigs, if desired.

Nutritional Information Per Serving: Calories 336 % fat per serving 5 Protein 11.1 Fat 1.9 Saturated fat 0.9 Carbohydrate 70.4 Fiber 5.8 Cholesterol 5 Sodium 132

Source: The Healthy Heart Cookbook

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