Instructions: Preheat oven to 375F.

Pierce potatoes several times with a sharp knife and bake until tender, about 50 minutes.

While potatoes are baking, in a medium bowl, combine tomatoes, chilies, chili powder, salt and half of the cheese. Mix well. Make a lengthwise slit in each baked potato. Squeeze the ends of the potatoes, making an opening in the top of each one. Divide tomato mixture evenly and pile into each potato. Divide remaining cheese and sprinkle on top of each potato.

Place potatoes on a baking sheet and bake 15 minutes, until topping is hot and cheese has melted.

NOTEs - "In a hurry? Heres a Mexican-inspired idea for a quick and easy potato topper. Add a bowl of son p and a salad, and what could make a better Sunday supper?"

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