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Title: Chili-Cheese Potatoes
Categories: Vegetable Chili Bean
Yield: 1 Servings
| 1/3 | c | Chopped onion |
| 1/3 | c | Chopped green pepper |
| 1 | tb | Canned chopped Jalapeno pepper, drained |
| 1 | tb | Vegetable oil |
| 1 | cn | (l5 ounces) chili with beans |
| 3 | Fresh Idaho potatoes, baked | |
| 1 | c | Shredded Cheddar cheese |
| 1/3 | c | 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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