Chili-cheese potatoes

Yield: 1 servings

Measure Ingredient
⅓ cup Chopped onion
⅓ cup Chopped green pepper
1 tablespoon Canned chopped Jalapeno pepper, drained
1 tablespoon Vegetable oil
1 can (l5 ounces) chili with beans
3 \N Fresh Idaho potatoes, baked
1 cup Shredded Cheddar cheese
⅓ cup Sour cream Chopped green onion

In 2-quart microwave-safe casserole combine onion, green pepper, Jalapeno pepper and oil. Cover loosely with plastic wrap; cook on High 3 to 4 minutes or until onion is tender. Stir in chili.

Re-cover; cook on High 3 to 4 minutes or until heated through, stirring once. Cut potatoes in half lengthwise; arrange on microwave-safe platter. Spoon on chili mixture; sprinkle with cheese.

Cook on High 1 to 2 minutes or until cheese starts to melt. Top with sour cream and green onion.

Makes 3 servings.

From the files of Al Rice, North Pole Alaska. Feb 1994

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