Beef Chili 'N Cheddar-Topped Potatoes
  • 1-1/2 pounds ground beef
  • 4 medium baking potatoes (8 ounces each)
  • 1 tablespoon chili powder
  • 1/2 teaspoon salt
  • 1 can (15 ounces) hot chili beans, undrained
  • 1 cup shredded mild Cheddar cheese
  • Salt and pepper
  • 1/4 cup sliced green onions
  • 1/2 cup shredded mild Cheddar cheese
  1. Pierce potatoes in several places. Microwave on HIGH 11 to 13 minutes or until tender, rearranging once. Let stand 5 minutes.
  2. Meanwhile brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Pour off drippings; stir in chili powder and 1/2 teaspoon salt.
  3. Add beans and 1 cup cheese; cook and stir until heated through.
  4. Cut a slit lengthwise in potatoes; fluff potatoes with fork. Season with salt and pepper, as desired. Spoon beef mixture evenly over potatoes; sprinkle with green onions and 1/2 cup cheese.