Baked Potatoes with Chili

Baked Potatoes with Chili

1 Idaho potato (8 oz) 1 cup chi with beans, homemade or canned 1/4 cup shredded cheddar cheese

Wash potato; don't dry. Pierce once in center with fork; wrap potato in paper towel by putting potato in one corner of towel and rolling in toward the opposite corner. Tuck ends underneath Microwave on high for 6 to 7 minutes or until potato is soft when pressed. Set aside, covered. Put chili in small bowl; cover with paper towels. Heat on high for 2 to 3 minutes until hot. Unwrap potato; put on paper plate. Cut potato in half lengthwise; spoon on hot chili mixture; sprinkle with cheese. Microwave on high for 1 to 2 minutes until cheese starts to melt. Serve hot. Makes 1 to 2 servings. Source:My Old Recipes

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