1 (14.5-ounce) can stewed tomatoes, coarsely chopped and drained
1 cup (4 ounces) shredded Monterey Jack cheese with jalapeño peppers
1/4 cup low-fat sour cream
1/4 cup chopped fresh cilantro
How to Make It
Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at high 16 minutes or until done, rearranging potatoes after 8 minutes. Let stand 5 minutes.
While potatoes cook, heat oil in a large nonstick skillet over medium heat. Add bell pepper, onion, and garlic, and stir-fry 3 minutes. Stir in the salsa, cumin, beans, and tomatoes, and cook for 7 minutes or until thick.
Split potatoes open with fork, and fluff pulp. Spoon 3/4 cup bean mixture over each potato. Top each serving with 1/4 cup cheese, 1 tablespoon sour cream, and 1 tablespoon cilantro.