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Appetizers

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.

Serving Size:

4

Active Time:

15 min.

Total Time:

7½ hrs.

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.

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