Chili-Stuffed Potato Boats Recipe

Ingredients

Servings: 4

4 6-ounce baking potatoes (russets preferred)

Vegetable oil spray

1 medium green bell pepper, chopped

1 large onion, chopped

1/2 15-ounce can no-salt added pinto beans, rinsed and drained

6 ounces vegetable protein (soy) crumbles

3 tbsp no-salt-added ketchup

2 tsp ground cumin

1/4 tsp salt

1/2 cup fat-free or light sour cream

1/2 cup grated reduced-fat sharp Cheddar cheese

1/2 cup finely chopped green onions (green and white parts)

Exchanges/Choices:

3 Starch

1 Very Lean Meat

3 Vegetable

Calories 331

Calories from Fat 37

Fat 4g

Saturated Fat 1.9g

Cholesterol 12mg

Sodium 480mg

Carbohydrate 60g

Dietary Fiber 10g

Sugar 12g

Protein 20g

Pierce each potato several times with a fork. Microwave the potatoes on 100% power for 12 minutes, or until tender when pierced with a fork, turning over once.
Meanwhile, heat a large nonstick skillet over medium-high heat. Remove from the heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame). Cook the bell pepper and onion for 8 minutes, or until beginning to richly brown, stirring occasionally.
Stir the beans, vegetable protein crumbles, ketchup, cumin and salt into bell pepper mixture. Remove from the heat. Cover and let stand for 5 minutes.
To assemble, split the potatoes almost in half lengthwise. Fluff with a fork. Spoon the bean mixture over each potato. Spoon the sour cream, cheese and green onions over each.

Fun Facts / Cooking Tips
	Looking for delicious vegetarian recipe suitable for diabetics? Try out this chili-flavored beans, topped with microwaved potatoes.

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