Microwave Baked Potato with Chili
This is a lunch built for macro tracking without any real cooking. A russet potato goes in the microwave while canned chili heats up on the stove, then you pile the chili and cheddar right on top of the split potato. It's a solid mix of carbs and protein that fits easily into a flexible dieting plan, and the whole thing comes together in about ten minutes with almost no cleanup.
Ingredients
- 1 mediumRusset potato, scrubbed
- 1 cupCanned chili
- 0.25 cupshredded cheddar cheese
- salt, to taste
- black pepper, to taste
Method
- Poke the potato several times with a fork and place it on a plate. Microwave on high for 5-7 minutes, flipping halfway, until a fork slides in easily. 6:00
- While the potato cooks, heat the canned chili in a small pot over medium heat, stirring occasionally, until hot. 4:00
- Slice the potato open lengthwise and fluff the inside with a fork. Season with salt and pepper.
- Spoon the hot chili over the potato and sprinkle the cheddar on top. Let it sit for a minute so the cheese melts. 1:00
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