- 6 large potatoes
- 2 pounds ground beef
- 1 medium onion, chopped
- 1 (16 ounce) can kidney beans, rinsed and drained
- 1 (16 ounce) can pork and beans, undrained
- 1 (15 ounce) can tomato sauce
- 2 tablespoons chili powder
- 1 tablespoon dried parsley flakes
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- salt and pepper to taste
- 3/4 cup shredded Cheddar cheese
- Scrub and pierce potatoes. Bake at 375 degrees Ffor 1 hour or until tender. Meanwhile, in a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add beans, tomato sauce and seasonings; mix well. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. When potatoes are cool enough to handle, cut an X in the top of each with a sharp knife. Fluff pulp with a fork; top with chili and cheese.