Chili Cheese Potato Skins

I reheated my daughter's leftover baked potato from Montgomery Inn on Friday.  As she was eating it, I was thinking about a way that I could make potato skins as a whole vegetarian meal and thought - add chili!  So, early this morning I scrubbed 5 red skinned potatoes, wrapped them in foil, and baked them at 350 for 1 hour.  While the potatoes were baking, I made the chili.  I sauteed 1 chopped onion.  I added 1 clove chopped garlic and sauteed for another minute.  Then I added 1 can chili beans and 1 can rinsed and drained black beans.  I mixed in about 3/4tsp cumin and chili powder and about 1/2tsp oregano.   I added a can of diced tomatoes and let it simmer until it was nice and thick.  When the potatoes were done, I turned the burner off on the chili and let it stand about 1 hour before I assembled the skins.  This helped it get even thicker.  After the potatoes had cooled, I cut them in half and scooped out about 1/2 of the potato.  I wanted some potato in there for the nutrients, but also so my skins didn't fall apart!  I topped with a couple spoonfuls of chili and a mound of cheddar cheese.  I baked them for about 15 minutes on 350 until the cheese was melted and everything was warm.