Chili and Cheese "Baked" Potato Supper

Makes 4 servings
Prep Time: 10 minutes
Cook Time: LOW 8 to 10 hours
HIGH 4 to 5 hours

4 russet potatoes (8 oz each)
2 cups prepared chili
1/2 cup (2 oz) shredded Cheddar cheese
4 tablespoons sour cream (optional)
2 green onions, sliced

• Prick potatoes in several places with a fork. Wrap potatoes in aluminum foil. Place in slow cooker. Cover; cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours. Carefully unwrap potatoes and place on serving dish.
• Heat chili in microwave or on stovetop. Split hot potatoes and spoon chili on top. Sprinkle with cheese, sour cream, if desired, and green onions.

by Mildred

Source: Rival Crockpot Incredibly Easy Recipes