To devise this recipe, I just experimented with ingredients I had on hand-and was delighted with the results! It can easily be doubled to serve more people. And except for the wonderful taste, the best part is that it's a "meal in a spud"...you don't even need a side dish!-Nadine Behrend, Everett, Washington
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Bake potatoes in a microwave or conventional oven. In a skillet, brown ground beef; drain. Add onion and zucchini; saute until onion is transparent. Heat chili in a saucepan; stir in ground beef and vegetables. Slice baked potatoes open; add a pat of butter if desired. Spoon chili into each potato and top with cheese, sour cream and salsa.
Nutrition Facts : Calories 595 calories, Fat 15g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 732mg sodium, Carbohydrate 84g carbohydrate (9g sugars, Fiber 10g fiber), Protein 31g protein.
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Santosh Jaisi
[email protected]These baked potatoes with chili were just what I needed on a cold winter day. They were warm, comforting, and filling. I will definitely be making this recipe again.
ABU SALMAN ansari
[email protected]This recipe was easy to follow and the results were delicious. The potatoes were perfectly cooked and the chili was flavorful and spicy. I would definitely recommend this recipe to anyone looking for a quick and easy weeknight meal.
Ashley Mejia
[email protected]I made this recipe for a potluck and it was a total success! Everyone loved the potatoes and the chili. I will definitely be making this again.
Md Banla
[email protected]These baked potatoes with chili were a hit! The potatoes were fluffy and tender, and the chili was flavorful and hearty. I topped mine with sour cream, cheese, and onions, and it was the perfect comfort food for a cold winter night.