1 1/2 pounds ground beef
4 medium baking potatoes
1tablespoon chili powder
15 ounces hot chili beans
1 1/2 cups Cheddar cheese shredded, divided
1/4 cup green onion sliced
Pierce potatoes with fork. Microwave on high 11 to 13 minutes or until tender, rotating 1/4 turn after 6 minutes. Let stand 5 minutes. Meanwhile in large skillet, brown ground beef over medium high heat 6 to 8 minutes or until no longer pink, breaking up into 3/4 inch crumbles. Pour off drippings. Stir in chili powder, 1/2 teaspoon salt, beans and 1 cup cheese; cook and stir until heated through. Cut a slit lengthwise in potatoes; fluff pulp with fork. Season potatoes with salt and pepper, if desired. Spoon equal amounts of beef mixture over each potato. Top with remaining cheese and green onions.
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