Chili Baked Potato

Combo #2 at Spuds (my made-up eatery)

2 large Russet potatoes

Toppings:
Shredded cheddar cheese
Minced red onions
Sour cream

Chili recipe:
1/4 cup chopped yellow onion
1 lb ground beef
1/2 cup diced green bell pepper
2 cloves garlic, finely minced
2 Tbsp finely chopped jalapenos
1 can (14.5 oz) diced tomatoes, undrained
1 can (15 ounces) kidney beans, drained and rinsed
1 Tbsp chili powder
1/2 tsp salt
1/2 teaspoon dried oregano
1/4 teaspoon black pepper

In a large skillet over medium heat, cook beef with onions. Add garlic and bell peppers; cook, for 2 minutes. Add jalapenos, tomatoes, beans and seasonings. Reduce heat to low; cover and simmer 30 minutes.

Clean potato and wrap in saran wrap. Microwave for about 6 minutes. Remove saran wrap. Peirce with fork and press both ends together to open.

Top with chili, cheese, red onions and a dollop of sour cream.