1 10-ozcan Ro*Tel® Original Diced Tomatoes & Green Chiliesundrained
1 8-ozcan Hunt’s® Tomato Sauce – No Salt Added
2cupsfrozen whole kernel corn
2tablespoonsabout ½ of a 1.25-oz package 30% less sodium taco seasoning mix
3/4cupshredded reduced fat Cheddar cheese
Prep Time: 20 min
Total Time: 20 min
Servings: 61/2 topped potato each
Calories per Serving: 335
Instructions
1. Wrap potatoes individually in microwaveable plastic wrap. Place on a microwave-safe plate and microwave on HIGH for 7 minutes. Turn the potatoes over and microwave them for 5 more minutes or until they are soft.
2. While the potatoes are cooking, cook beef in a 12-inch skillet over medium-high heat for 5-7 minutes or until crumbled and no longer pink; drain. Stir in all remaining ingredients except for cheese; bring to a boil. Reduce heat to medium-low and simmer for 5 minutes so that the flavors can all blend.
3. Unwrap the potatoes and cut them in half lengthwise. Fluff the insides with a fork. Place each half potato on a serving plate. Top each half with about 2/3 of a cup chili and 2 tablespoons cheese. Feel free to add on any other of your favorite chili or baked potato toppings, such as sour cream and chives.