Chili Potatoes

Name: Chili Potatoes
Ingredients: 6 None large red-skinned potatoes; 1/4 cup vegetable or olive oil; 1 None Spanish onion, finely chopped; 2 cloves garlic, finely chopped; 1/2 tbsp Mexican seasoning mix; 10.5 oz frozen ground vegetarian meat mix, thawed; 1/4 cup tomato paste; 3 oz grated reduced-fat Cheddar cheese; 1/3 cup reduced-fat sour cream; 2 None tomatoes, finely chopped; 2 tbsp chopped fresh cilantro

11 ingredients

3 steps

Ingredients

6 None large red-skinned potatoes
1/4 cup vegetable or olive oil
1 None Spanish onion, finely chopped
2 cloves garlic, finely chopped
1/2 tbsp Mexican seasoning mix
10.5 oz frozen ground vegetarian meat mix, thawed
1/4 cup tomato paste
3 oz grated reduced-fat Cheddar cheese
1/3 cup reduced-fat sour cream
2 None tomatoes, finely chopped
2 tbsp chopped fresh cilantro

Directions

1

Preheat oven to 350°F. Wrap potatoes in foil. Bake directly on oven shelf for 50 mins, or until a skewer inserted in the center goes in smoothly.
2

Meanwhile, heat oil in a frying pan over high heat. Cook onion and garlic for 3 mins, or until soft. Reduce heat to medium and add seasoning, vegetarian meat mix, tomato paste and 1/2 cup water. Cook, stirring to break up any lumps, for 5 mins, or until sauce thickens.
3

Unwrap potatoes and discard foil. Transfer potatoes to serving plates and cut a cross in the top of each potato, pinching sides to open. Fill potato with vegetarian meat mixture. Top with cheese and sour cream. Season. Serve sprinkled with tomatoes and cilantro.