Mexicali Stuffed Potatoes

4 medium baking potatoes
Vegetable oil
8 ounce sour cream
1 (16 ounce) can chili with beans
1 jalapeno or serrano chile, finely chopped
1/2 cup shredded Cheddar cheese

Scrub potatoes thoroughly, and rub skins with oil; bake at 400 degrees F for 1 hour or until done.

Allow potatoes to cool to touch. Cut a 1/2-inch-thick slice from top of each potato; carefully scoop out pulp, leaving shells intact. Mash pulp, stir in sour cream. Stuff shells with potato mixture, leaving a well in center. Place potatoes on a baking sheet. Bake at 350 degrees F for 25 minutes; remove from oven.

Combine canned chili and chopped chile pepper in a small saucepan, simmer 10 minutes or until mixture is thoroughly heated. Spoon chile mixture over potatoes. Sprinkle each potato with 2 tablespoons Cheddar cheese; bake an additional 5 minutes or until the cheese melts.

Yield: 4 servings.

Per Serving: 328 Calories; 17g Fat (45.0% calories from fat); 9g Protein; 37g Carbohydrate; 3g Dietary Fiber; 40mg Cholesterol; 130mg Sodium

Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 Fat