Hot and Spicy Spuds

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Hot and Spicy Spuds

 

4 medium baking potatoes

1 cup chopped onion

1/2 cup chopped green bell pepper

2 cloves garlic, minced

1 teaspoon olive oil

1 15 oz. can kidney beans, rinsed and drained

1 14 oz. can tomatoes, cut up and undrained

1 4 oz. can diced mild green chiles

1/4 cup chopped fresh cilantro or parsley

1 teaspoon ground cumin

1 teaspoon chili powder

1/4 teaspoon ground red pepper

1/4 cup reduced-fat sour cream

1/4 cup shredded reduced-fat Cheddar cheese

 

Preheat oven to 350 degrees. Scrub potatoes; pierce with fork. Bake 1 1/4 to 1

1/2 hours or until tender.

Meanwhile, spray 2-quart saucepan with nonstick cooking spray; heat saucepan

over medium heat. Cook and stir onion, bell pepper and garlic in oil until

vegetables are tender. Stir in beans, tomatoes with juice, 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 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.

Makes 4 servings.

 

 

 

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