MEXICALI STUFFED POTATOES
4 medium baking potatoes
Vegetable oil
8 ounce sour cream
1 (16 ounce) can chili with beans
1 jalapeno or Serrano Chile, finely chopped
1/2 cup shredded Cheddar cheese

Scrub potatoes thoroughly, and rub skins with oil; bake at 400
degrees F for 1 hour or until done. Allow potatoes to cool to touch.
Cut a 1/2-inch-thick slice from top of each potato; carefully scoop
out pulp, leaving shells intact. Mash pulp, stir in sour cream.
Stuff shells with potato mixture, leaving a well in center. Place
potatoes on a baking sheet. Bake at 350 degrees F for 25 minutes;
remove from oven.

Combine canned chili and chopped Chile pepper in a small saucepan,
simmer 10 minutes or until mixture is thoroughly heated. Spoon Chile
mixture over potatoes. Sprinkle each potato with 2 tablespoons
Cheddar cheese; bake an additional 5 minutes or until the cheese
melts.
Yield: 4 servings.

Per Serving: 328 Calories; 17g Fat (45.0% calories from fat); 9g
Protein; 37g Carbohydrate; 3g Dietary Fiber; 40 mg Cholesterol; 130
mg Sodium Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 0
Non-Fat Milk; 3 Fat