Beef Chili 'n Cheddar-Topped Potatoes


1 1/2 lb ground beef
4 medium baking potatoes
1 TB chili powder
1/2 tsp salt
1 can (15oz) chili beans
1 1/2 c shredded cheddar cheese, divided
1/4 c sliced green onions


Pierce potatoes in several places. Microwave on HIGH 10 to 15 minutes or until tender. Remove and let stand 5 minutes.
Meanwhile, in a heavy skillet brown beef until no longer pink. Drain drippings. Add chili powder, salt and beans; stir to combine.
Add 1 cup cheese and stir until cheese is melted and mixture is heated through.
Cut a slit down the middle of each potato, lengthwise, open and fluff potato meat with fork. Spoon beef and bean mixture on top of each potato then top with remaining cheese. Sprinkle with green onions and serve.