Potato and Salad Bar Supper

Chili topped baked potatoes on a bed of salad greens.

Recipe from RO*TEL
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  • 4 large russet potatoes, well scrubbed
  • 1 pound ground sirloin beef
  • 1/2 cup finely chopped onion
  • 1 15 ounce can Wolf® Brand Chili No Beans
  • 1 15 ounce can Ranch Style® Beans, drained
  • 1 10 ounce package pre-cut salad greens
  • 1 cup shredded cheddar cheese
  • 1 10 ounce can Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
  • Favorite salad dressing, optional
Pierce potatoes with fork. Microwave on HIGH 10 minutes or until cooked through.
Brown ground beef with onion in large skillet; drain. Add chili and beans; heat until hot.
Divide salad greens evenly between 4 dinner plates. Place 1 baked potato on top of greens; split tops of each potato in crisscross pattern and press ends to open widely. Evenly divide chili mixture, cheese, and drained tomatoes over each potato. Top salad with dressing, if desired.

nutrition information

Per Serving: cal. (kcal) 871, Fat, total (g) 33, chol. (mg) 124, sat. fat (g) 15, carb. (g) 92, fiber (g) 14, pro. (g) 49, vit. A (IU) 2964, vit. C (mg) 57, sodium (mg) 1147, calcium (mg) 343, Percent Daily Values are based on a 2,000 calorie diet
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