1 lb ground beef
4 baking potatoes
1 can kidney beans
1 can diced tomatoes
1 can tomato paste
1 Tbsp chili powder
1 onion, diced
2 garlic cloves, diced
1 tsp ground cumin
1 1/2 C cheddar cheese, shredded
1 can yellow corn
salt and pepper, to taste
sour cream, optional
green onions, chopped, optional
Preheat oven to 450 F degrees.
Wrap potatoes in aluminum foil and bake for 90 minutes or until tender.
In a large skillet, brown ground beef, over medium heat. Add diced onion and garlic. Cook until semi-translucent.
Add diced tomatoes (undrained), corn, kidney beans, tomato paste, cumin, salt, pepper, and chili powder, to meat mixture. Cook over low heat for 15 minutes.
Slice potatoes in half lengthwise. Scoop out most all of center, leaving just a small portion near the skin.
Combine potato filling with meat mixture. Scoop into potato skins. Sprinkle with grated cheese.
Return to oven for five minutes, or until cheese is melted.
Top with sour cream and a sprinkling of green onions.