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LOCATION: Recipes >> Vegetarian >> Stuffed Potatoes 03

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Chili-Stuffed Baked Potatoes

4 large russet potatoes
1 cup sour cream or non-fat yogurt
1/2 cup chopped chives
1/2 cup (or 4-oz. can) roasted and peeled green chilies, finely chopped
Pinch of red chili powder
Salt and pepper to taste

Pierce each raw potato with fork, bake for 1 hour at 375 to 400
degrees. Don't wrap in foil or grease skins. Remove from oven, cut
off a length of skin at top and scoop out interior pulp to form a
deep bowl. Set potato shells aside. Mix pulp with all ingredients
and stuff shells very carefully, leaving a mound of mix above the
top. Set on cookie sheet. Return to oven until potato tops are
browned. Serve with steamed broccoli or asparagus. Makes 4 servings.

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