Chili-Topped Baked Potatoes

I received a booklet from Kraft Foods today which is called "food & family" and this is one of the recipes in it that I am posting here to try at a later date.

• Ready In: 15 mins
• Serves: 4
• Yields: 4 potatoes

Ingredients

• 1 1⁄4 lbs russet potatoes (4)
• 1 (15 ounce) can  chili
• 1⁄2 cup  kraft shredded cheddar cheese
• 1⁄4 cup sour cream (Breakstone's or Knudsen)

Directions

1. Put potatoes on microwaveable plate. Prick in serveral places with fork.
2. Microwave on high 8-10 minutes or until tender. Heat chili.
3. Cut potatoes; top with chili, cheese and sour cream.