Black Bean-Chili Potatoes

By carvalhohm

Ingredients

• 4 large baking potatoes (about 3 pounds)
• Cooking spray
• 1 tablespoon vegetable oil
• 3 cloves garlic, crushed
• 1 medium onion, chopped
• 1 (14-1/2-ounce) can chili-style chunky tomatoes, undrained
• 1 (15-ounce) can black beans, rinsed and drained
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 4 scallions, sliced
• 1 cup (4 ounces) shredded Cheddar cheese
• Sour cream (optional)

Details

Servings 8
Preparation time 8mins
Cooking time 28mins
Adapted from mrfood.com

Preparation

Step 1

Scrub potatoes; prick each potato several times with fork. Arrange potatoes 1-inch apart on microwave-safe rack or on paper towels. Microwave at HIGH 20 minutes, turning and rearranging after 10 minutes. Let stand 2 minutes.

Meanwhile, coat large saucepan or skillet with cooking spray; add oil. Place over medium-high heat until hot. Add garlic and onion; cook, stirring constantly, until tender. Stir in tomatoes and next 3 ingredients; cook over medium heat just until thoroughly heated, stirring occasionally. Remove from heat, and stir in scallions.

Cut X to within 1/2-inch of bottom of each baked potato. Squeeze potatoes from opposite ends to open; fluff pulp with fork. Spoon bean mixture over potatoes, and sprinkle with cheese. Top each potato with sour cream, if desired, and serve immediately.