Beef Chili 'n Cheddar-Topped Potatoes

• 1 12 lbs ground beef
• 4 medium baking potatoes (8 ounces each)
• 1 tablespoon chili powder
• 12 teaspoon salt
• 1 (15 ounce) can hot chili beans, undrained
• 1 cup shredded cheddar cheese
• salt and pepper
• 14 cup sliced green onion
• 12 cup shredded cheddar cheese

1. Pierce potatoes in several places.
2. Microwave on HIGH 11 - 13 minutes or until tender, rearranging once.
3. Let stand 5 minutes.
4. Heat large nonstick skillet over medium heat until hot.
5. Add ground beef; cook 8 - 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally.
6. Remove from skillet with slotted spoon; pour off drippings.
7. Return beef to skillet; stir in chili powder and 1/2 teaspoon salt.
8. Add beans and 1 cup cheese; cook and stir until heated through.
9. Cut a slit lengthwise in potatoes; fluff potatoes with fork.
10. Season with salt and pepper, as desired.
11. Spoon beef mixture evenly over potatoes; sprinkle with green onions and 1/2 cup cheese.

ground beef, baking potatoes, chili powder, salt, hot chili beans, cheddar cheese, salt, green onion, cheddar cheese

Taken from www.food.com/recipe/beef-chili-n-cheddar-topped-potatoes-490018 (may not work)