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 | 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