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No-Fuss Chili Stuffed Baked Potatoes

6 servings


High Fibre

Nutritional Facts Per Serving

22.2 g
50.8 g
8.8 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 364
  • Fat 8.7 g
    • Saturated   3.4 g
    • + Trans 
  • Cholesterol 37 mg
  • Sodium   806 mg
  • Carbohydrate 50.8 g
    • Fibre   8.8 g
    • Sugars  
  • Protein 22.2 g
    • Vitamin A 3 %
    • Vitamin C 32 %
    • Calcium 7 %
    • Iron 30 %


Preheat the oven to 350 degrees F. Prick each potato several times with a fork. Bake until tender, about 60 minutes.
While the potatoes cook, set a pot over medium heat. Add the beef and cook, stirring occasionally, until the beef is cooked through. Drain away the excess fat, and then add the remaining ingredients, except green onions. Bring to a simmer and simmer 10 to 15 minutes.
When the potatoes are cooked, divide among plates, make a slit in the middle of each one, and squeeze the potatoes open. Top the potatoes with chili, sprinkle with green onion, and serve.

Serving Suggestions

Serve these chili-stuffed spuds with a salad you create from a recipe in our website collection, such as Light and Delicious Caesar Salad, Rainbow Coleslaw, or Mixed Baby Salad Greens with Spring Vegetables and Creamy Tarragon Dressing.

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