Crispy, Fluffy, Chili-Topped Baked Potatoes
Scrub the potatoes and prick several times, all over, with a fork. Lay the spuds (you can cook up to 4 medium-size ones at a time) next to each other on a microwave-safe plate, and cook, uncovered, for 5 minutes. Turn each potato over and cook 5 minutes more. When you can insert a sharp knife into the potatoes easily, they're done. Carefully remove the bowl from the microwave and cut each potato in half lengthwise. Mash the insides a bit with a fork, season with salt and pepper, and top with canned chili (about 1/2 can per potato). Return the potatoes to the microwave and cook for about 1 minute more until the chili is hot. Garnish with shredded cheese, sour cream, salsa, cilantro or other toppings.