Chili Stuffed Potato Skins

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
• 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

Directions

Preheat oven to 425 F.

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 will vary by microwave.

Meanwhile, in a medium saucepan over medium-high, combine the olive oil, garlic, onion and jalapenos. Saute until the onion just begins to get tender, about 5 minutes. Add the ground beef and saute until browned, about another 5 minutes.

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.

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.

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.

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.

Bake until the cheese melts and the mashed potato topping just begins to brown, about 12 to 15 minutes.

Source: Bryan/College Station Eagle