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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

  1. 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.

  2. 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.

  3. 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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