Chili-Stuffed Potato Skins

Yield: 8 servings

Ingredients

• 4 large baking potatoes
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 small yellow onion, diced
• 1 tablespoon minced jarred jalapeno peppers
• 1 pound lean ground beef
• 1 cup canned crushed tomatoes
• 1 (14 ounce) can refried beans
• Salt and ground black pepper, to taste
• 1 1/2 cups shredded Cheddar cheese
• 2/3 cup ricotta cheese
• 1/2 cup milk

Instructions

1. Heat oven to 425 degrees F.
2. Wash and dry the potatoes, then pierce each several times with a fork. Microwave on HIGH for about 10 to 12 minutes, or until cooked through. Timing varies by microwave.
3. Meanwhile, in a medium saucepan over medium-high heat, combine the olive oil, garlic, onion and jalapenos. Sauté until the onion just begins to get tender, about 5 minutes.
4. Add the ground beef and sauté until browned, about another 5 minutes.
5. Add the crushed tomatoes and refried beans, then mix well and reduce heat to low. Bring to a simmer, season with salt and pepper, then cover and reduce heat to just keep warm.
6. Carefully cut the potatoes in half lengthwise, then use a spoon to scoop out the insides and place them in a large bowl. Leave about 1/4 to 1/2 inch of potato all around the skin. Arrange the potato skins on a baking sheet. Set aside.
7. To the bowl of potatoes, add 1 cup of the Cheddar cheese, the ricotta and milk. Mix well, then season with salt and pepper. Set aside.
8. Fill the potato skins almost to overflowing with the meat-and-bean mixture. Carefully spoon a bit of the potato-and-cheese mixture over the meat. Sprinkle each with some of the remaining Cheddar.
9. Bake until the cheese melts and the mashed-potato topping just begins to brown, about 12 to 15 minutes.

Nutrition

Per serving: 452 calories, 26g fat, 12g saturated fat, 77mg cholesterol, 31g carbohydrates, 24g protein, 466mg sodium, 5g fiber, 52 percent of calories from fat