4 med. baking potatoes
1/2 lb. ground beef
1 can (17 oz.) whole kernel sweet corn, drained
1 can (14 1/2 oz.) stewed tomatoes
1/2 c. tomato ketchup
1/2 c. chopped green pepper
1 tbsp. chili pepper

Pierce potatoes; microwave on high 16 minutes or until soft, rotating halfway through. In large skillet, brown meat, drain. Stir in corn, tomatoes, ketchup, pepper and chili powder. Cover and simmer 10 minutes.

Slit potatoes; spoon 1 cup meat mixture over each potato. Garnish with sour cream, grated cheese and green onion, if desired. 4 servings. Total time 25 minutes.