Chili-Stuffed Potatoes

Baked potatoes in the slow cooker? You bet! And they’re even more delicious topped with chili and good-for-you avocado.

Ingredients

• 4 (7-8 oz.) baking potatoes
• 2 tsp. olive oil
• 1 (16.5 oz.) can chunky chili with beans
• 1 tsp. chili powder
• 1 avocado, peeled, pitted, diced
• 4 Tbs. salsa

Instructions

1. Coat 4-qt. slow cooker with cooking spray. Prick potatoes allover with fork; rub with oil. Wrap in foil; place in slow cooker. Cover; cook on low until tender, 7 hrs. Remove; transfer to serving plate.
2. In pot, combine chili and chili powder; cook over medium heat until hot, about 10 min. Unwrap potatoes. Cut “x” into top of each potato, halfway through; fluff inside with fork. Fill with chili. Top with avocado and salsa.