Recipe by Jessie
"These potatoes are one of my personal favorites and are a good quick and easy weekday meal. Great served with sour cream."
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green bell pepper, chopped
1 (16 ounce) can
chili beans in spicy sauce, undrained
vegetarian Worcestershire sauce
minced jalapeno peppers
shredded Monterey Jack cheese
Great recipe. I used 4 oz of green chilies instead of jalapeno peppers. When I make it again, I will use a little more Worcestershire sauce.
I did not really care for these potatoes. I think the reason was I like the taste of baked potatoes and I felt this recipe was trying to cover the taste of the potato...
I made this (just for me) yesterday for lunch. I replaced the jalapeno's with canned chili peppers and used refried beans instead of the chili beans. This was a really tasty and satisfying treat. Thanks Jessie!
This recipe is FANTASTIC. Die-hard meat eaters just scarfed this recipe down. I added mushrooms in for a little added texture and melted the cheese on top by placing the skillet in the oven. But, this recipe will be made again and again (and, if you are a meat eater, you could easily throw a little meat in there, too).
Yummy, fun & bean-ey way to fancy up a typical butter/cheese/baked potato. I just found the Worcestshire flavor to be a little odd. Otherwise, the beans w/ sauteed veggies, plus grated cheese and green onions perched atop a fluffy baked potato, was very good and something that I'd fix again. Incidentally, I scrubbed the potatoes, rubbed them in EVOO, sprinked them w/ sea salt and baked at 400 for 45-50 min. b/c we LOVE to eat our potato skins crispy w/ Texas Pete hot sauce!
WOW! I think the bean topping could have been enough for 6 or 8 potatoes! BUT it was good! I omitted the jalapenos and when the potatoes were done and split, I drizzled a little melted butter over them first, followed by the bean mix, then the cheese (which I then melted in the microwave for a few min) and then a dollop of sour cream. Very good potatoes and a good twist to the old basic baked spud! Thanks!
Really good. I used 6 potatoes since mine were sort of small, and used a can of diced green chiles instead of jalepenos. I didn't have quite enough green pepper, but with the extra green chiles, it evened out fine. I used lactose-free cheddar/jack mix and regular Worcestershire. We had a little extra bean mix and my husband made it into a sandwich later.
Really good, filling, and easy. I didn't use jalapenos since I have a 2y/o, but got chili that had red & green chiles in it. Next time I'd like to add some spices and see how it turns out.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 119
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