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Chili-Stuffed Potatoes

Ingredients
6 large baking potatoes
2 cans 12 oz each chili with beans
1 1/2 cups cheddar cheese, shredded
1 1/2 cups sour cream
4 green onions, chopped
2 tsps. TRAPPEYS Jalapeno Peppers, drained and chopped
Directions
Bake or microwave potatoes. Pour chili in saucepan and add peppers; heat over medium heat. Slice open potatoes and fluff insides with fork. Top with cheese, chili, sour cream and green onions.

Makes 6 servings.

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Did you know fettuccine alfredo was created during the 1920s by restaurateur Alfredo di Lelio, at his restaurant in Rome, 'Alfredo all'Augusteo'. The original consisted of butter, cream, fresh ground black pepper and Parmesan cheese. Molto Bene!