2831
Potato and Salad Bar Supper Recipe
recipes

Potato and Salad Bar Supper

Chili topped baked potatoes on a bed of salad greens

15
Prep Time
(MINUTES)
20
Total Time
(MINUTES)
4
Servings

Ingredients

  • 4 large russet potatoes, well-scrubbed
  • 1 pound ground sirloin beef (90% lean)
  • 1/2 cup finely chopped onion
  • 1 can (15 oz each) Wolf® Brand Chili No Beans
  • 1 can (15 oz each) Ranch Style® Beans, drained
  • 1 pkg (10 oz each) pre-cut salad greens
  • 1 cup shredded Cheddar cheese
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
  • Favorite salad dressing, optional

Nutrition Information

871
Calories
33g
Total Fat
50g
Protein
Serving Size: 4 servings (1 potato each)
View Complete Nutrition Information >

Directions

  1. Pierce potatoes with fork. Microwave on HIGH 10 minutes or until cooked through, turning over after 6 minutes.
  2. Cook beef and onion in large skillet over medium-high heat 7 minutes or until beef is crumbled and no longer pink, stirring occasionally; drain. Add chili and beans; heat until hot.
  3. Divide salad greens evenly between 4 dinner plates. Place 1 cooked potato on 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 close
Amount per Serving
Calories 871  
  % Daily Value*
Total fat 33 g 51%
Saturated fat 15 g 76%
Cholesterol 124 MG 41%
Sodium 1130 MG 47%
Carbohydrate 94 g 31%
Dietary fiber 15 g 59%
Sugars 5 g
Protein 50 g
Vitamin A   61%
Vitamin C   96%
Calcium   34%
Iron   52%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
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