Prep 12 min Cook 45 min Serves 4
2 large (10-0unce) baking potatoes, scrubbed
4 teaspoons canola oil
1 onion, chopped
2 garlic cloves, minced
1 (14-ounce) can diced tomatoes with green chilies
1 medium zucchini, diced
1 teaspoon chili powder
3/4 teaspoon ground cumin
1 cup chopped cooked skinless chicken breast
4 Tablespoons fat-free sour cream
Chopped fresh cilantro
1. Pre heat the oven to 425*F. Rub the skins of the potatoes with 1 teaspoon of the oil. Place on the middle rack of the oven and bake until fork-tender, 45-50 min.
2. Meanwhile, heat the remaining 3 teaspoons oil in a nonstick saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until golden, 8-10 minutes. Add the tomatoes, chili powder, and cumin; bring to a boil. Reduce the heat and simmer, covered, until the zucchini is tender, about 15 minutes. Add the chicken and heat through.
3. Cut the potatoes in half lengthwise and spoon the chili evenly over the halves. Top each half with 1 Tablespoon of the sour cream and sprinkle with the cilantro.
Per serving:(1/2 potato, generous 3/4 cup chili, and 1 Tablespoon sour cream):292 calories, 7 g fat, 1 g sat fat, 0 g trans fats, 32 mg chol, 594 mg sod, 42 g carb, 5 g fib, 17 g prot, 108 mg calc. Weight watchers points value: 6