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Best potato topper in the Southwest!

Beef, Chili 'N' Cheddar Topped Potatoes

1 1/2 pounds ground beef or 1 package fully cooked ground beef or shredded beef
4 medium (8 ounce each) baking potatoes
1 tablespoon chili powder
1 can (15 ounces) hot chili beans
1 1/2 cup shredded mild cheddar cheese, divided use
1/4 cup sliced green onions

1. Pierce potatoes with fork. Microwave on high 11-13 minutes or until tender, rotating 1/4-turn after 6 minutes. Let stand 5 minutes.
2. Meanwhile, in large skillet, brown ground beef over medium-high heat 6-8 minutes or until beef is no longer pink.
3. Pour off drippings and stir in chili powder and 1/2-tsp. salt.
4. Add beans and 1 cup cheese. Cook and stir until heated through.
5. Cut a slit lengthwise in potatoes. Fluff potato with fork. Season potatoes with salt and pepper, if desired.
6. Spoon equal amounts of beef mixture over each potato. Top with remaining cheese and green onions.

Serves 4.

Tip: Your favorite bean can be substituted for the hot chili beans.

Recipe and photograph provided courtesy of Texas Beef Council and Beef It's Whats For Dinner.