Chili Cheese Potato Skins

1. 1

   In a microwave, cook potatoes on high heat until soft, 15 to 20 minutes. Turn and rearrange potatoes for even cooking every few minutes.

2. 2

   Heat oil in a large, heavy skillet or deep-fryer to 375 degrees F (190 degrees C). Cut potatoes in half lengthwise, and scoop out center of potatoes, leaving about 1/4 inch on the skins. Place scooped out potato in a medium bowl, and mash together with margarine and salt. Set aside.

3. 3

   Fry skins in the hot oil, turning occasionally until golden brown, about 5 minutes. Drain on paper towels.

4. 4

   Preheat oven to 350 degrees F (175 degrees C). Place ground beef in a large skillet, and cook over medium-high heat until evenly brown; drain. Mix in chili seasoning and processed cheese. Cook and stir until cheese is melted.

5. 5

   Stuff potato skins with the ground beef mixture, and top with mashed potato mixture. Sprinkle the tops with chili powder. Arrange stuffed skins in a single layer on a large baking sheet, and bake in the preheated oven 15 minutes, or until mashed potatoes are lightly browned.

* Per serving · 4 servings · Values may vary.