Chili Stuffed Potatoes
| 4 or 5 med. baking potatoes | 1/2 C. ketchup |
| 1/2 lb. ground beef | 1/2 C. chopped green peppers |
| 1-17 oz. can whole kernel corn, drained | 1 T. chili powder |
| 1 14 1/2 oz. can stewed tomatoes | Optional; sour cream, grated cheese, coined green onion |
Pierce potatoes; microwave on high 16 minutes or until soft. In large skillet brown meat; drain. Stir in other ingredients. Cover and simmer 10 minutes. Slit potatoes; spoon about 1 cup meat mixture over each potato. Garnish with sour cream, grated cheese, & green onion, chopped, if desired. 4 to 5 servings.
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