Instructions: Scrub potatoes and pierce several times with a fork. Bake at 425 for 45 to 60 minutes, or until easily pierced with a knife. Potatoes can be cooked ahead of time. Cool and refrigerate until needed.

In a medium saucepan, mix 3 cups cubed baked potatoes (about 2 large), lowfat chili, and salsa. Heat through.

Serve topped with shredded lowfat cheddar cheese and crushed baked tortilla chips.

NOTES : This was good and easy. I used Hormel canned vegetarian chili with beans (99% fat free).

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