Potato and Salad Bar Supper
Recipe from RO*TEL

Chili topped baked potatoes on a bed of salad greens.

Potato and Salad Bar Supper

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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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