Baked Potatoes with Vegetables

Description
Baked Potatoes with Vegetables from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe—public domain government resource
 * Serves: 6

Ingredients

 * 20 russet potatoes
 * 4 – 5¾ oz can of black, pitted large olives
 * 4 - 5 green onions
 * 2 – 3 carrots
 * 18 oz of vegetarian chili
 * 1 potato
 * 1 cup cheddar cheese, shredded
 * 8 oz nonfat yogurt (or sour cream)

Directions

 * 1) Preheat oven to 375°F.
 * 2) Wash potatoes thoroughly and poke with a fork 4-5 times.
 * 3) Wrap in foil or place on a cookie sheet.
 * 4) Place in oven for 45 – 60 minutes or until soft.
 * 5) While potatoes are cooking, chop olives and green onions into small slices and grate carrots.
 * 6) Heat chili briefly in microwave or on stove top until warm.
 * 7) Place olives, carrots, onions, broccoli, cheddar cheese, yogurt or sour cream, chili and salsa out buffet-style to create your own potato bar!
 * 8) Carefully take out potatoes when finished cooking.
 * 9) Slice open and garnish with your favorites toppings.