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

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.