Chili over a Baked Potato

Serves: 4

Ingredients

 * 4 medium baking potatoes
 * 1 (15 oz) can chili without beans, heated
 * 4 tablespoons fat-free sour cream

Directions

 * 1) Pre-heat oven to 450 °F.
 * 2) Wash and dry potatoes.
 * 3) With a fork or sharp knife, pierce each potato 2 or 3 times.
 * 4) Place on cookie sheet or baking pan. Bake 50 to 60 minutes or until tender when pierced with a fork.
 * 5) Split baked potatoes.
 * 6) Top each potato with chili and 1 tablespoon sour cream.

Source

 * Chili without Beans, Canned by the US Department of Agriculture, public domain government resource—original source of recipe