Recipe - Chili-Cheese Potatoes

1/3 cup Chopped onion
1/3 cup Chopped green pepper
1 tablespoon Canned chopped Jalapeno
pepper, drained
1 tablespoon Vegetable oil
1 cn (l5 ounces) chili with
beans
3 Fresh Idaho potatoes,
baked
1 cup Shredded Cheddar cheese
1/3 cup Sour cream
Chopped green onion

In 2quart microwavesafe 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. Recover; cook on High 3
to 4 minutes or until heated through, stirring once. Cut potatoes in half
lengthwise; arrange on microwavesafe 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini