Tex Mex Potato Skins

Skins from 6 baked potatoes (12 halves)
1 lb. extra-lean ground beef
1 t. vegetable oil
1 large onion (for 1 C. chopped)
1 (16-oz.) can red kidney beans
1 (16-oz.) jar Mexican picante sauce, mild or hot
1 T. chili powder
1 t. garlic
6 T. shredded sharp Cheddar cheese
sour cream to taste, optional

Preheat the oven to 400�F. Put the potato skins on a baking sheet and place them in the oven.

Heat the oil in a 12-inch nonstick skillet over medium heat. Peel and coarsely chop the onion, adding it to the skillet as you chop. Add the beef to the skillet, raise the heat to high and cook, stirring often, turning and breaking up the meat as it begins to brown.

While the beef browns, rinse and drain the kidney beans. Set aside. When the beef is no longer pink, reduce the heat to medium. Add the picante sauce, beans, chili powder and garlic. Stir well. Cook 3 to 5 minutes or until heated through.

Remove the potato skins from the oven. To serve, place 2 potato skins on each plate and spoon the chili into each spud bowl. Sprinkle 1 tablespoon cheese over each serving. Garnish with a dollop of sour cream, if desired.
 

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