4 Idaho potatoes
1 tbsp. salad oil
1 c. chopped onion
1/3 c. chopped green pepper
1 clove garlic, minced
1 lb. ground beef
1 tsp. chili powder
3/4 tsp. salt
2 (8 oz.) cans tomato sauce

Scrub potatoes dry and prick with a fork. Bake in 425 degree oven 55 to 65 minutes until soft.

While potatoes are baking, heat oil in large skillet. Add onion, green pepper and garlic. Cook until onion is tender. Add ground beef, chili powder and salt. Cook meat until brown, stirring with a fork. Stir in tomato sauce. Cover and simmer 30 minutes. Open potatoes with a fork. Spoon chili mixture over each potato. Serves 4.