Hot and Spicy Spud
The flavorful seasonings in this sauce spice up the potatoes so well there is no need to add the usual calorie-, fat- and sodium-laden toppers you find at potato bars.
Makes 4 servings
|4||medium baking potatoes|
|1||cup chopped onion|
|1/2||cup chopped green bell pepper|
|2||cloves garlic, minced|
|1||teaspoon olive oil|
|1||can (about 15 ounces) reduced-sodium kidney beans, rinsed and drained|
|1||can (about 14 ounces) no-salt-added tomatoes, cut up and undrained|
|1||can (4 ounces) 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 (1 ounce) shredded reduced-fat Cheddar cheese|
- Preheat oven to 350°F. 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.
|Saturated Fat||1 g|
|Total Fat||5 g|
|Calories from Fat||12 %|
Check out more recipes for Vegetable Side Dish