Chili Potatoes

Ingredients

• 1.5 pounds baking potatoes 
• 1 teaspoon bottled garlic minced
• 16 ounce kidney beans drained canned
• 14.5 ounce canned tomatoes with jalapeño peppers and spices, undrained and chopped mexican-style canned
• 1 tablespoon chili powder 
• 0.5 teaspoon ground cumin 
• 0.5 pound ground round 
• 1 cup onion frozen chopped
• 1.3 ounces sharp cheddar cheese shredded
• 8 ounce no-salt-added tomato sauce canned

Equipment

• frying pan
• paper towels
• sauce pan
• oven
• microwave

Directions

1. Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH 9 minutes or until done, turning and rearranging potatoes after 5 minutes.
2. Let stand 5 minutes.
3. Cook meat in a large saucepan over medium-high heat until browned, stirring to crumble.
4. Drain well; return meat to pan.
5. Add beans and next 6 ingredients; stir well. Cook over medium-high heat 8 minutes.
6. Split open each potato, and squeeze to open; fluff pulp with a fork. Spoon 1 cup chili mixture into center of each potato; sprinkle with cheese.