Plant Based Chili Stuffed Baked Potatoes
A classic baked potato dialed way up. This dish is made with creamy Hellmann’s® or Best Foods® Plant Based Mayo Spread & Dressing, smokey beans and crisp chopped onions.
Calories
350 (1 serving)
Total Fat
13g (1 serving)
Saturated Fat
2g (1 serving)
Sodium
520mg (1 serving)
Total Carbs
49g (1 serving)
Dietary Fiber
8g (1 serving)
Sugars
3g (1 serving)
Protein
12g (1 serving)
Calcium
74mg (1 serving)
Iron
3mg (1 serving)
Potassium
448mg (1 serving)
- 4 large Yukon gold potatoes, poked in several places with a knife
- 5 Tbsp. Hellmann's® or Best Foods® Plant Based Mayo Spread and Dressing, divided
- 1/4 tsp. salt
- 2 tsp. olive oil
- 1 small onion, chopped
- 1 can (15 oz.) red kidney beans, rinsed and drained
- 1/4 cup corn
- 2 Tbsp. water
- 1 tsp. chili powder
- 12 cherry tomatoes, halved
Directions
Print1. Heat oven to 425°. Brush potatoes with 2 Tbsp. of the Hellmann's® or Best Foods® Vegan Dressing and Spread and sprinkle with salt. Arrange on rimmed baking sheet and bake 40 minutes or until tender.
2. Meanwhile, heat oil in large nonstick skillet and cook onions, stirring occasionally, until tender, about 6 minutes. Stir in beans, corn, water and chili powder and bring to a boil. Reduce heat and simmer 2 minutes. Add tomatoes and cook, stirring occasionally, until they soften, about 2 minutes. Remove from heat and stir in 1 Tbsp. Hellmann's® or Best Foods® Vegan Dressing and Spread.
3. Split potatoes and evenly spoon chili mixture over top. Garnish, if desired with chopped cilantro and sliced scallions. Dollop with remaining Hellmann's® or Best Foods® Vegan Dressing and Spread.
