Vegan Chili Stuffed Baked Potatoes

Name: Vegan Chili Stuffed Baked Potatoes
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 large Yukon gold potatoes, poked in several places with a knife; 5 Tbsp. (75 mL) Hellmann's® Vegan, divided; 1/4 tsp. (1 mL) salt; 2 tsp. (10 mL) olive oil; 1 small onion, chopped; 1 can (540 mL) red kidney beans, rinsed and drained; 1/4 cup (60 mL) corn; 2 Tbsp. (30 mL) water; 1 tsp. (5 mL) chili powder; 12 cherry tomatoes, halved

PREP

20mins

COOK

40mins

SERVES

4 people

TOTAL

60mins

A classic baked potato dialed way up. This dish is made with creamy Hellmann’s Vegan Mayo, smokey beans and crisp chopped onions.

INGREDIENTS

4 large Yukon gold potatoes, poked in several places with a knife
5 Tbsp. (75 mL) Hellmann's® Vegan, divided
1/4 tsp. (1 mL) salt
2 tsp. (10 mL) olive oil
1 small onion, chopped
1 can (540 mL) red kidney beans, rinsed and drained
1/4 cup (60 mL) corn
2 Tbsp. (30 mL) water
1 tsp. (5 mL) chili powder
12 cherry tomatoes, halved

Amount per Serving

Title	Amount per Serving
Energy	350.0
Total Fat	13.0 g
Saturated Fat	2.0 g
Carbohydrate excl. fibre	49.0 g
Sugars	3.0 g
Fibre	9.0 g
Protein	12.0 g

METHOD

Heat oven to 425°F (220°C.) Brush potatoes with 2 Tbsp.(30 mL) of the Hellmann's® Vegan and sprinkle with salt. Arrange on rimmed baking sheet and bake 40 minutes or until tender.
Meanwhile, heat oil in large nonstick skillet and cook onions, stirring occasionally, until tender, about 6 minutes. Stir in beans, corn, water and chili powder and bring to a boil. Reduce heat and simmer 2 minutes. Add tomatoes and cook, stirring occasionally, until they soften, about 2 minutes. Remove from heat and stir in 1 Tbsp. (15 mL) Hellmann's® Vegan
Split potatoes and evenly spoon chili mixture over top. Garnish, if desired with chopped cilantro and sliced scallions. Dollop with remaining Hellmann's® Vegan.