• 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°.