Chili-Cheese Baked Potatoes

So you have some perfectly baked potatoes, now what?  Let's top it with some chili and some cheese sauce!!

Chili-Cheese Baked Potatoes                                                           Printable Recipe

5-6 baked potatoes

Chili:
1 pound ground beef
1/2 cup diced onion
1/2 cup diced green pepper
1-1/2 T - 2 T chili powder
14.5 ounce can petite diced tomatoes undrained (or 1 pint home canned)
1/2 can water
1 Tablespoon tomato paste (optional)
Salt and pepper to taste

Cheese Sauce:
3 Tablespoons olive oil or butter
3 Tablespoons flour
2 cups milk
8 ounces Velveeta (or you can use 2 cups shredded cheddar or any other cheese you like)

sour cream

Making the Chili:
In skillet cook the ground beef, onions, and green peppers until meat is no longer pink and veggies are soft.  Drain if needed.

 Stir in tomatoes and chili powder. 

Simmer for 25 minutes, smashing along the way with a potato masher until the tomatoes have broken up and the mixture is smoother.  

If you like more tomato flavor you can stir a tablespoon of tomato paste here. Salt and pepper to taste. 

Making the Cheese Sauce:

Melt butter or olive oil in small sauce pan.  Stir in flour and cook for a minute. 

Add milk slowly and whisk until thick.  Whisk in cheese or Velveeta and stir until melted.

Top yer taters with chili, cheese sauce, and a blob of sour cream!