Beef Chili 'n Cheddar-Topped Potatoes

Family pleasing. For the more daring, kick it up a knotch and use ancho or chipotle chile powder.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs ground beef
• 4  medium baking potatoes (8 ounces each)
• 1  tablespoon chili powder
• 1⁄2 teaspoon salt
• 1 (15 ounce) can hot chili beans, undrained
• 1  cup  shredded cheddar cheese
•  salt and pepper
• 1⁄4 cup  sliced green onion
• 1⁄2 cup  shredded cheddar cheese

Directions

1. Pierce potatoes in several places. Microwave on HIGH 11 - 13 minutes or until tender, rearranging once. Let stand 5 minutes.
2. Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 - 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings. Return beef to skillet; 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.