Vegan Chili Stuffed Baked Potatoes

Vegan 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 Vegan Mayo, smokey beans and crisp chopped onions.

Nutritional Information

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)

Ingredients List
  1. 4 large Yukon gold potatoes, poked in several places with a knife
  2. 5 Tbsp. Hellmann's® or Best Foods® Vegan Dressing and Spread, 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

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1. 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.