Baked Potatoes with Chili and Cheese

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  • 6 medium baking potatoes (8 to 10 ounces each)
  • 1 (16-ounce) jar TABASCO brand 7 Spice Chili Recipe®
  • 1 pound ground beef
  • 3/4 cup water, beer or tomato juice
  • 1 (15-ounce) can kidney beans or black beans, drained (optional)
  • 1 1/2 cups shredded Cheddar cheese
  • Sour cream (optional)


Scrub potatoes well and prick in two to three places with a fork. Place directly on oven rack in a 425°F oven and bake for 50 to 60 minutes or until potatoes feel soft and give when gently squeezed with potholder. While potatoes bake, prepare chili according to directions on jar. When potatoes are done, cut in half and place on individual plates. Top with chili and cheese. Serve with sour cream, if desired.

Makes 6 servings.

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