Skinny Chili Cheese Potatoes

• 4 medium sized russet potatoes
• 2 (14 1/2 ounce) cans diced tomatoes
• 2 (16 ounce) cans chili beans
• 1 lb lean ground beef
• 1 onion, chopped
• 1 tablespoon garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon black pepper

1. Wash and pierce potatoes with fork.
2. Place potatoes in microwave safe dish and microwave on high for 5 minutes.
3. Turn them over and microwave for another 3 to 5 minutes.
4. If still hard in the middle, microwave in additional 1-minute burst until cooked through.
5. Meanwhile, in a medium size skillet, brown ground beef over medium-high heat for about 5 to 8 minutes or until it is no longer pink.
6. Drain and set aside.
7. Using the same skillet, brown onion and garlic on medium-low heat for about 3 to 5 minutes.
8. In a large sauce pan on medium heat, add diced tomatoes, chili beans, ground beef, onions, minced garlic and seasonings.
9. Cook until well heated, about 10 minutes.
10. Stir occasionally.
11. To serve, slice potatoes in half, length wise.
12. Place one half of a potato on a plate and cover with 1 cup chili.
13. Top with optional toppings if desired and enjoy!

potatoes, tomatoes, chili beans, lean ground beef, onion, garlic, chili powder, cumin, salt, black pepper

Taken from www.food.com/recipe/skinny-chili-cheese-potatoes-520710 (may not work)