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Chili and Cheese Twice Baked Potatoes - Lunch Version

<p>These twice baked potatoes are loaded with chili and cheese to make your lunch filling and complete.</p>
4 Servings Recipe By

Ingredients

  • 4 medium cook Russet Potato
  • 1 cup Chili, Canned
  • 1 1/2 cups Cheddar Cheese #1
  • 1/2 cups Sour Cream
  • 1/4 cups Milk
  • 1/2 teaspoons Garlic Powder
  • 1/2 cups Cheddar Cheese #2

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 potato halves
  • 538 Calories
  • 27g Total Fat
  • 15g Sat Fat
  • 1g Trans Fat
  • 84mg Cholesterol
  • 693mg Sodium
  • 52g Total Carb
  • 3g Fiber
  • 5g Total Sugars (Includes 0g Added Sugars)
  • 23g Protein
  • 19 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Cut potatoes in half lengthwise.
  2. Using a towel or hot pad to protect your hand, hold the potato and scoop out the insides being certain to leave a 1/4 to 1/2 inch in the skin. Place scooped out middles in a large bowl.
  3. Mash the cooked potatoes with a fork or potato masher. Note: they should be lumpy, not smooth.
  4. To the potatoes add chili, cheddar cheese #1, sour cream, milk and garlic powder. Mix well.
  5. Add mixture back to hollowed out skins.
  6. Top with remaining cheddar cheese #2.
  7. Bake at 400 degrees for 15-20 minutes or until heated through and cheeses melted.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Cut potatoes in half lengthwise.
  2. Using a towel or hot pad to protect your hand, hold the potato and scoop out the insides being certain to leave a 1/4 to 1/2 inch in the skin. Place scooped out middles in a large bowl.
  3. Mash the cooked potatoes with a fork or potato masher. Note: they should be lumpy, not smooth.
  4. To the potatoes add chili, cheddar cheese #1, sour cream, milk and garlic powder. Mix well.
  5. Add mixture back to hollowed out skins.
  6. Top with remaining cheddar cheese #2.
  7. Wrap each potato in plastic wrap and place in a gallon freezer bag. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. Microwave for 2-3 minutes or until heated through.

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