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Chili-Topped Taters Recipe

I usually bake extra potatoes in anticipation of making this recipe. When our kids come in from sledding, I just reheat the potatoes in the microwave, top them with the chili..and they have a warm, hearty lunch—Marlys Withrow-Hill, Walsenburg, Colorado

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Chili-Topped Taters Recipe

Yield: 6 Servings

20 60 80

Ingredients

6 large potatoes
2 pounds ground beef
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With Johnsonville Italian Sausage.
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1 medium onion, chopped
1 can (16 ounces) kidney beans, rinsed and drained
1 can (16 ounces) pork and beans, undrained
1 can (15 ounces) tomato sauce
2 tablespoons chili powder
1 tablespoon dried parsley flakes
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt and pepper to taste
3/4 cup shredded cheddar cheese

Directions

Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender.
Meanwhile, in a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add beans, tomato sauce and seasonings; mix well. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. When potatoes are cool enough to handle, cut an X in the top of each with a sharp knife. Fluff pulp with a fork; top with chili and cheese. Yield: 6 servings.

If you prefer a soft-skinned potato, wrap in foil or brush with oil before baking.

Nutritional Facts 1 serving (1 each) equals 744 calories, 19 g fat (9 g saturated fat), 89 mg cholesterol, 926 mg sodium, 100 g carbohydrate, 15 g fiber, 47 g protein.

Originally published as Chili-Topped Taters in Taste of Home Ground Beef Cookbook , p191