Beef Chili and Cheese Topped Potatoes

Note from Cheri: This recipe was contributed to Fabulous Foods by the National Cattlemen's Beef Association. This makes a quick and easy lunch or supper. Follow this link for more fabulous Beef recipes, cooking tips and educational information.

1-1/2 lb ground beef 4 medium baking potatoes 1 T chili powder 1 can (15 oz) hot chili beans 1-1/2 C shredded Cheddar cheese, divided 1/4 C sliced green onions

Serves 4 Pierce potatoes with fork. Microwave on HIGH 11 to 13 minutes or until tender, rotating 1/4 turn after 6 minutes. Or bake potatoes in a conventional oven. Let stand 5 minutes. Meanwhile in large nonstick skillet, brown ground beef over medium-high heat for 6 to 8 minutes or until no longer pink, breaking up into 3/4" crumbles. Pour off drippings. Season with chili powder and 1/2 teaspoon salt. Stir in beans and 1 cup chees and heat through, stirring occasionally. Cut lengthwise slit in potatoes and fluff pulp with fork. Season with salt and pepper, if desired. Spoon equal amount of Beef mixture over each potato. Top with remaining cheese and green onions.