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| 2 gross | baking potatoes |
| 30 x ca. 30 g | Lowfat vegetarian chili with beans |
| 1/4 Tasse | Salsa |
| 2 x ca. 30 g | Shredded lowfat cheddar cheese |
| 2 x ca. 30 g | Baked tortilla chips |
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Scrub potatoes and pierce several times with a fork. Bake at 425 for 45 to 60 minutes, or until easily pierced with a knife. Potatoes can be cooked ahead of time. Cool and refrigerate until needed.
In a medium saucepan, mix 3 cups cubed baked potatoes (about 2 large), lowfat chili, and salsa. Heat through.
Serve topped with shredded lowfat cheddar cheese and crushed baked tortilla chips.
Per serving: 315.2 calories; 2.5 g fat (6.9% calories from fat); 17.1 g protein; 58.4 g carbohydrate; 3 mg cholesterol; 886 mg sodium
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