1 - 15 ounce can vegetarian chili (found with the regular chili)
1 cup shredded cheddar cheese
2 teaspoons olive oil
1 small onion, chopped
2 teaspoons Mrs. Dash seasoning mix
2 teaspoons minced garlic
2 teaspoons ground cumin
Dash of balsamic vinegar (or to taste)
Fat-free sour cream for garnish (1 tablespoon per person)
Green onions or chives for garnish
Instructions
Heat oil in a skillet; add chopped onion and cook until translucent.
Add chili, salt free seasoning mix, garlic, cumin, vinegar and
simmer for 10 or 15 minutes, until totally blended and heated
through.
Poke potatoes with a fork and place cook in microwave and cook
according to manufacturers directions or cook in oven for one hour
or until they are soft when you squeeze them. (wear a kitchen mitt)
Remove and place one potato on each plate, mash slightly and slit.
Spoon hot chili mix over each, topping each with grated cheese.
Garnish with sour cream and sliced chives or green onions.