Meals Matter

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Contributed By: laurabrand

Ingredients

4 Medium baking potatoes

1 cup Chopped onion

1/2 cup Chopped green bell pepper

1 tsp Olive oil

1 can Kidney beans, rinsed and drained

1 can Tomatoes, diced & undrained

1 can Diced green chilies

1/4 cup Chopped fresh cilantro or parsley

1 tsp Ground cumin

1 tsp Chili powder

1/4 tsp Ground red pepper

1/4 cup Low fat sour cream

1/4 cup Shredded low fat cheddar cheese

Preparation

Preheat oven to 350. Scrub potatoes; pierce with fork. Bake 1 1/4 to 1 1/2 hours or until tender.

Meanwhile, spray 2 qt saucepan with nonstick cooking spray; heat saucepan over medium heat. Cook and stir in onion, bell pepper, and garlic in oil until veggies are tender. Stir in beans, tomatoes with liquid, chilies, cilantro, cumin, chili powder, and red pepper. Bring to a boil over high heat. Reduce heat to medium-low. Cover; simmer 8 minutes, stirring occasionally.

Gently roll potatoes under your hand using hot pad to loosen pulp. Cut crisscross slit in each potato. Place potatoes on four plates. Press potato ends to open slits. Spoon bean mixture over potatoes. Top with sour cream and sprinkle with cheese.

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