Tex Mex Potato Skins

Skins from 6 baked potatoes (12 halves)
1 pound extra-lean ground beef
1 teaspoon vegetable oil
1 large onion (for 1 cup chopped)
1 can (16 ounces) red kidney beans
1 jar (16 ounces) Mexican picante sauce, mild or hot
1 tablespoon chili powder
1 teaspoon garlic
6 tablespoons already shredded sharp Cheddar cheese
Reduced-fat sour cream to taste, optional

Turn on the oven to 400 degrees.
Put the potato skins on a baking sheet and place them in the oven.
If the meat is frozen, run hot water over it so you can remove any packaging.
Place the meat on a microwave-safe plate and microwave 3 minutes, uncovered, on high, to begin defrosting.
Meanwhile, heat the oil in a 12-inch nonstick skillet over medium heat.
Peel and coarsely chop the onion, adding it to the skillet as you chop.
Add the beef to the skillet, raise the heat to high and cook, stirring often, turning and breaking up the meat as it begins to brown.
While the beef browns, rinse and drain the kidney beans.
Set aside.
When the beef is no longer pink, reduce the heat to medium.
Add the picante sauce, beans, chili powder and garlic. Stir well.
Cook 3 to 5 minutes, or until heated through.
Remove the potato skins from the oven.
To serve, place 2 potato skins on each plate and spoon the chili into each spud bowl.
Sprinkle 1 tablespoon cheese over each serving.
Garnish with a dollop of sour cream, if desired.

6 servings