Chili-Stuffed Baked Potatoes
6 large baking potatoes
2 cans 12 oz each chili with beans
1 1/2 cups cheddar cheese, shredded
1 1/2 cups sour cream
4 green onions, chopped
2 tsps. pickled jalapeno peppers, drained and chopped
Directions
Bake or microwave potatoes. Pour chili in saucepan and add peppers; heat over medium heat. Slice open potatoes and fluff insides with fork. Top with cheese, chili, sour cream and green onions.
Makes 6 servings.