Red peppers and onions are used to make both a smooth sauce and a chunky filling.more
medium russet or Idaho potatoes, scrubbed and patted dry
Tbs. garlic-flavored olive oil, divided, plus more for rubbing potatoes
large onions, thinly sliced (8 cups)
medium red bell peppers, thinly sliced (4 cups)
cup cooked black beans
1. Preheat oven to 350°F. Rub potatoes with garlic oil. Prick each potato a few times with fork, and bake 1 1/2 to 2 hours on baking sheet, or until tender. 2. Heat 1 Tbs. oil in Dutch oven over medium heat. Add onions, cover, and cook 20 minutes, or until onions are browned. Add bell peppers, and cook, uncovered, 5 minutes. 3. Transfer 2 cups onion mixture to food processor, and blend with 1/3 cup hot water until smooth. Keep warm. 4. Return remaining 2 cups onion mixture to medium heat. Add beans, 2/3 cup water, and remaining 1 Tbs. oil. Simmer 4 minutes, or until liquid thickens. 5. Split potatoes down center, and fluff flesh with fork. Spoon 1 Tbs. blended sauce into each potato. Top with 2/3 cup filling, and serve with extra sauce on side.