• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Using a fork, prick potatoes all over. Wrap each potato in damp paper towels and place on a microwave-safe plate. Microwave, flipping halfway through, until potatoes are slightly softened, 7-8 minutes (14-16 minutes for 4 servings). **Prepare sweet potatoes as instructed. Microwave, flipping halfway through, until slightly softened, 4-6 minutes (8-12 minutes for 4 servings).**

• Meanwhile, dice tomato into 1⁄2-inch pieces. Cut broccoli into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens. • Place tomato in a small bowl; lightly season with salt. Set aside until ready to serve. • Crush tortilla chips in bag.

• Carefully cut a lengthwise slit into each microwaved potato, stopping about three- quarters of the way through. TIP: Make sure potatoes are still in one piece so you can easily wrap with foil before roasting. • Place each potato in the center of a piece of foil; drizzle with 1 tsp oil and season with salt and pepper. Wrap with foil and place on a baking sheet. • Roast on top rack until fork-tender, 20-22 minutes (22-25 minutes for 4 servings). **Prepare microwaved sweet potatoes as instructed. Add to sheet with russet potatoes and roast as instructed.**

• Meanwhile, on a second baking sheet, toss broccoli with a drizzle of oil, salt, and pepper. Roast on middle rack until lightly browned and tender, 15-20 minutes.

• While veggies roast, heat a drizzle of oil in a small pot (medium pot for 4 servings) over medium-high heat. Add beef* and scallion whites; season with salt and pepper. • Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. TIP: Carefully drain any excess grease from pot.

• Add Southwest Spice Blend, stock concentrate, and tomato paste to pot with beef. Cook, stirring, until fragrant, 30 seconds. • Stir in 1⁄2 cup water (1 cup for 4 servings). Reduce heat to medium. Cook, stirring occasionally, until most of the liquid has evaporated, 8-10 minutes. Season with salt and pepper to taste. Remove from heat; cover to keep warm.

• Carefully remove potatoes from foil. Halve lengthwise; fluff insides with a fork. Top each with 1 TBSP butter and sprinkle with salt. • Serve potatoes, chili, broccoli, cheddar, tomato, crushed tortilla chips, sour cream, and scallion greens family style. **Finish sweet potatoes as instructed. Serve alongside baked potato bar (now you can make loaded sweet potatoes too!).** ***Ground Beef is fully cooked when internal temperature reaches 160°.***