Chili-Stuffed Potato Skins

 

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
1 (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

Heat oven to 425 degrees 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 varies by microwave.

Meanwhile, in a medium saucepan over medium-high heat, 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 saut� 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.

Servings: 8.