Black Bean-Chili Potatoes
- SERVES
- 4
- PREP
- 8 Min
- COOK TIME
- 20 Min
This loaded spud satisfies even the hungriest of guys. And if you have leftover chili of your own, go ahead and pile it high atop a baked potato.
What You'll Need
- 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)
What to Do
- Scrub potatoes; prick each potato several times with a fork. Arrange potatoes 1-inch apart on a microwave-safe rack or on paper towels. Microwave at HIGH 20 minutes, turning and rearranging after 10 minutes. Let stand 2 minutes.
- Meanwhile, coat a 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 an X to within 1/2-inch of bottom of each baked potato. Squeeze potatoes from opposite ends to open; fluff pulp with a fork. Spoon bean mixture over potatoes, and sprinkle with cheese. Top each potato with sour cream, if desired, and serve immediately.
Notes
The potatoes were tested in a 1100-watt microwave oven.
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