Chili-Topped Potato Skins

Skins from 6 baked potatoes (12 halves)*
3/4 pound ground beef, fresh or frozen
1 teaspoon vegetable oil
1 cup chopped onion
1 can (15 ounces) kidney beans
1 jar (16 ounces) Mexican picante sauce, mild or hot
1 tablespoon chili powder
1 teaspoon bottled minced garlic
6 tablespoons shredded Cheddar cheese, or more to taste
Sour cream to taste, optional

Turn on the oven to 400 degrees F.

Place potato skins on a baking sheet, and bake, uncovered, just until heated through (or until chili is finished).

Meanwhile, if beef is frozen, run hot water over it to remove any packaging. Place on a microwave-safe plate, and microwave 3 minutes, uncovered on high, to begin defrosting.

Heat oil over medium heat in an extra-deep, 12-inch skillet that has a lid. Peel and coarsely chop onion, adding to skillet as you chop. Add beef and raise heat to high. Cook, turning and breaking up meat and stirring from time to time, until crumbled and browned, about 5 minutes.

While the beef browns, rinse and drain beans, and set aside. When beef is no longer pink, drain accumulated fat from skillet if necessary. Reduce heat to medium. Add picante sauce, beans, chili powder, and garlic. Stir well. Cook until heated through, 3 to 5 minutes.

Remove potato skins from oven. To serve, place 2 potato skins on each plate, and top with chili. Sprinkle with 1 tablespoon cheese (or to taste). Garnish with sour cream, if desired.

Chili-Topped Potato Skins

One easy approach is to make extras of our Perfect Baked Potatoes with this recipe in mind. When you scoop out the centers, don’t throw the potato away. It will be perfect for Summer's Vichyssoise or Loaded Potato Soup.

Chili-Topped Potato Skins

Approximate Values Per Serving: 361 calories (52% from fat), 9 g fat (4 g saturated), 52 mg cholesterol, 24 g protein, 48 g carbohydrates, 10 g dietary fiber, 636 mg sodium

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