Plant Based Chili Stuffed Baked Potatoes

Plant Based Chili Stuffed Baked Potatoes

Preparation Time20 mins Cooking Time40 mins Makes 4 servings

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.

Nutritional Information

Calories

392.056kcal (4 serving)

Total Fat

11.312g (4 serving)

Saturated Fat

1.854g (4 serving)

Trans Fat

0.073g (4 serving)

Cholesterol

0.279mg (4 serving)

Sodium

485.826mg (4 serving)

Total Carbs

63.971g (4 serving)

Dietary Fiber

12.414g (4 serving)

Sugars

7.873g (4 serving)

Protein

11.072g (4 serving)

Ingredients List
  1. 4 large Yukon gold potatoes, poked in several places with a knife
  2. 5 Tbsp. Hellmann’s® or Best Foods® Plant Based Mayo Spread & Dressing, divided
  3. 1/4 tsp. salt
  4. 2 tsp. olive oil
  5. 1 small onion, chopped
  6. 1 can (15 oz.) red kidney beans, rinsed and drained
  7. 1/4 cup corn
  8. 2 Tbsp. water
  9. 1 tsp. chili powder
  10. 12 cherry tomatoes, halved

Directions

Print

1. Heat oven to 425°. Brush potatoes with 2 Tbsp. of the Hellmann's® or Best Foods® Plant Based Mayo Spread and Dressing 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® Plant Based Mayo Spread and Dressing.

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® Plant Based Mayo Spread and Dressing.