Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH 9 minutes or until done, turning and rearranging potatoes after 5 minutes. Let stand 5 minutes.
Cook meat in a large saucepan over medium-high heat until browned, stirring to crumble. Drain well; return meat to pan.
Add beans and next 6 ingredients; stir well. Cook over medium-high heat 8 minutes.
Split open each potato, and squeeze to open; fluff pulp with a fork. Spoon 1 cup chili mixture into center of each potato; sprinkle with cheese.