Loaded Baked Potatoes
Makes 2 servings*
Getting started Equipment you will need: small baking sheet or pan. Preheat oven to: 350° Do right away when you get home: step 1
Ingredients
2 small potatoes

½ Tbsp. oil

1 cup Tomatillo Chicken Chili *or any reserved or canned chili you have on hand
1 cup broccoli florets
2 Tbsp. shredded cheese
2 Tbsp. light sour cream

Action

1. Scrub potatoes; poke each several times with a fork. Dry the potatoes with a towel and rub with cooking oil. Place in baking pan or sheet and put into oven. Bake for about 1 hour or until desired tenderness. Skin should puff a bit, be crispy, and the inside will fluff with a fork. * to speed up this step you could also ‘bake’ the potatoes in your microwave – typically around 5 minutes.

2. Heat in microwave or on stove until warm.

3. Steam in a steamer or microwave until bright green and crisp.

4. Top each potato with chili (drain if it’s too soupy), broccoli, cheese and sour cream.
Suggested Side Items: cottage cheese
Tips: This recipe works well with reserved chili from the Tomatillo Chicken Chili recipe.

This recipe can also be served as a side item with a grilled meat of your choice. * This yield can be easily adjusted: plan for 1 small (or ½ large potato) per person.

Shopping list:

Baking potatoes

2 small Broccoli florets

fresh or frozen
Check for:

Reserved chili

Light sour cream

Shredded cheese