Chili-Stuffed Potatoes

• 4 medium baking potatoes
• 1 (15-ounce) can vegetarian chili
• 1/4 cup (1 ounce) shredded reduced-fat Cheddar cheese
• 1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese
• 1 cup seeded and chopped tomato (about 1 medium)
• 1/2 cup nonfat sour cream
• 1/4 cup chopped fresh cilantro or parsley

1. Scrub potatoes; prick several times with a fork. Place potatoes 1 inch apart on a microwave-safe rack or on paper towels. Microwave at HIGH 14 to 17 minutes, rearranging once; let stand 2 minutes.
2. While potatoes cook, place chili in a small saucepan, and cook over medium-high heat until thoroughly heated, stirring occasionally.
3. Cut an X to within 1/2-inch of bottoms of baked potatoes. Squeeze potatoes to open; fluff with a fork. Spoon chili evenly onto potatoes; sprinkle with cheeses. Top each with 1/4 cup tomato, 2 tablespoons sour cream, and 1 tablespoon cilantro.

baking potatoes, vegetarian chili, cheddar cheese, cheese, tomato, nonfat sour cream, fresh cilantro

Taken from www.myrecipes.com/recipe/chili-stuffed-potatoes (may not work)