Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps
4 russet potatoes, washed, patted dry, and pricked all over with a fork
2 tablespoons olive oil
1/2 small onion, finely chopped
1 clove garlic, minced
1 teaspoon chili powder
1 15-oz. can red kidney beans, drained and rinsed
1 14.5-oz. can diced tomatoes, drained
1 cup shredded Cheddar
2 scallions, chopped
How to Make It
Preheat oven to 425ºF. Rub potatoes with 1 Tbsp. oil; sprinkle with salt. Microwave uncovered on high for 6 minutes. Turn; microwave until just cooked through, 3 to 5 minutes longer.
Transfer potatoes to a baking sheet. Bake until skins are crisp, 20 minutes. Warm remaining oil in a skillet over medium-high heat. Sauté onion until softened, about 3 minutes. Add garlic; sauté 30 seconds. Add chili powder; cook, stirring, 1 minute. Add beans and tomatoes; cook until heated through, stirring occasionally, about 3 minutes. Season with salt and pepper. Keep warm.
Cut a slit in top of each potato; squeeze sides to open. Spoon bean mixture on top of potatoes, sprinkle with cheese and scallions and serve.
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