Chili Baked Potatoes
|Baking potatoes||2 Large|
|Olive oil||1 Teaspoon|
|Sliced mushrooms||1 1⁄2 Cup (24 tbs)|
|Chopped onions||1 Cup (16 tbs)|
|Chopped green peppers||1⁄2 Cup (8 tbs)|
|Garlic clove||1 Large, minced|
|Low sodium kidney beans||14 1⁄2 Ounce, rinsed and drained (1 Can)|
|Canned no salt added stewed tomatoes with juice||14 1⁄2 Ounce (1 Can)|
|Frozen corn kernels||1 Cup (16 tbs)|
|Canned chopped green chili peppers||3 Tablespoon|
|Dried oregano||2 Teaspoon|
|Ground cumin||1 Teaspoon|
|Chili powder||1 Teaspoon|
|Low fat hot pepper monterey jack cheese||1⁄2 Cup (8 tbs), shredded|
|Non-fat sour cream||4 Tablespoon|
|Sliced scallions||4 Tablespoon|
Preheat the oven to 400°F.
Line a baking sheet with foil and place the potatoes on it.
Bake for 1 hour, or until tender when pierced with a sharp knife.
Meanwhile, warm the oil in a large saucepan over medium heat.
Add the mushrooms, onions, green peppers, and garlic.
Cook for 4 to 6 minutes, or until tender.
Stir in the beans, tomatoes (with juice), corn, chili peppers, oregano, cumin, and chili powder.
Cook for 15 minutes.
Cut the potatoes in half lengthwise and gently crumble the insides of each half with a fork.
Place the potatoes, cut side up, on the baking sheet.
Spoon 1 cup of the chili mixture over each potato half and sprinkle with 2 tablespoons of the Monterey Jack.
Return the potatoes to the oven and bake for 3 to 5 minutes, or until the cheese is melted.
Top each potato half with 1 tablespoon of the sour cream and 1 tablespoon of the scallions.