Chili Baked Potato
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A baked russet potato topped with a quick chili of onion, red beans, and tomatoes. A filling dinner for one.
Ingredients
- 1 medium russet potato scrubbed and pierced
- ¼ Tbsp salted butter
- ½ Tbsp olive oil
- ½ cup chopped onion
- 1 garlic clove
- ¼ tsp chili powder
- ⅛ tsp salt
- ¼ cup canned red beans rinsed
- ¼ cup canned diced tomatoes with juice
- Cheddar and sour cream optional toppings
Equipment
- skillet
- baking sheet
Directions
- Heat the oven to 425°F. Rub the potato with the butter, set it on a baking sheet and bake for about 40 minutes, until tender.
- While the potato bakes, heat the oil in a skillet and cook the onion for about 3 minutes.
- Add the garlic and cook for 30 seconds. Add the chili powder and salt and cook for 30 seconds more.
- Stir in the beans and tomatoes and heat for 2 minutes.
- Split open the potato and spoon the bean and tomato chili over the top. Add cheddar and sour cream if you like.
Nutrition
Serving: 448g | Calories: 384kcal | Carbohydrates: 65g | Protein: 10g | Fat: 11g | Saturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 7.6mg | Sodium: 521mg | Potassium: 1419mg | Fiber: 8.4g | Sugar: 8.2g | Vitamin A: 536IU | Vitamin C: 29mg | Calcium: 104mg | Iron: 3.5mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); russet potato counted as raw russet potato (the recipe says 250 g), ¼ cup canned red beans counted as canned red kidney beans, drained. Brands and portions vary, so use it only as an approximation.