Directions:
- Preheat oven to 425, with rack set in upper third. Divide chili among four individual baking dishes (10 to 12 ounces each). Set aside.
- Place potatoes in a double layer of paper towels; squeeze out as much liquid as possible.
- In a large bowl, combine potatoes, cheese, and cilantro; season with salt and pepper. Scatter potato mixture over chili. Place baking dishes on a rimmed baking sheet. Bake until potatoes are golden brown and chili is bubbling, 20 to 25 minutes. Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 480.54 Kcal (2012 kJ) | ||
| Calories from fat | 245.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.31g | 42% | |
|---|---|---|---|
| Cholesterol | 29.66mg | 10% | |
| Sodium | 2274.88mg | 95% | |
| Potassium | 2546.99mg | 54% | |
| Total Carbs | 65.54g | 22% | |
| Sugars | 9.24g | 37% | |
| Dietary Fiber | 44.86g | 179% | |
| Protein | 23.85g | 48% | |
| Vitamin C | 2.1mg | 4% | |
| Vitamin A | 1.3mg | 43% | |
| Iron | 22.1mg | 123% | |
| Calcium | 627.1mg | 63% | |
| Amount Per 100 g | |||
| Calories | 292.61 Kcal (1225 kJ) | ||
| Calories from fat | 149.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.63g | 42% | |
|---|---|---|---|
| Cholesterol | 18.06mg | 10% | |
| Sodium | 1385.18mg | 95% | |
| Potassium | 1550.87mg | 54% | |
| Total Carbs | 39.91g | 22% | |
| Sugars | 5.63g | 37% | |
| Dietary Fiber | 27.32g | 179% | |
| Protein | 14.52g | 48% | |
| Vitamin C | 1.3mg | 4% | |
| Vitamin A | 0.8mg | 43% | |
| Iron | 13.5mg | 123% | |
| Calcium | 381.8mg | 63% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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