| Ingredients: |  |
| |
 |
|
|
1
-- 5.75 oz. can of black, pitted large olives |
|
|
|
|
|
8 oz. of
vegetarian chili |
|
1
bunch broccoli, cut into small pieces and lightly cooked in microwave or steamed |
|
1
cup cheddar cheese, shredded |
|
8 oz. nonfat
yogurt (or sour cream)
|
| Directions: |
| |
| 1. |
Preheat
oven to 375o F. |
| 2. |
Wash potatoes
thoroughly and poke with a fork 4-5 times. Wrap in foil or place on a cookie sheet. |
| 3. |
Place in
oven for 45-60 minutes or until soft. |
| 4. |
While potatoes
are cooking, chop olives and green onions into small slices and grate carrots. |
| 5. |
Heat chili
briefly in microwave or on stove top until warm. |
| 6. |
Place olives,
carrots, onions, broccoli, cheddar cheese, yogurt or sour cream, chili and salsa
out buffet-style to create your own potato bar! |
| 7. |
Carefully
take out potatoes when finished cooking. Slice open and garnish with your favorites
toppings. |
