Chili Stuffed Baked Potatoes
|Baking potatoes||4 Pound (8 Whole, 8 Ounce Each)|
|Vegetable cooking spray||1|
|Sliced fresh mushrooms||1 1⁄3 Cup (21.33 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Canned red kidney beans||16 Ounce, drained, rinsed (1 Can)|
|Canned no salt added stewed tomatoes||14 1⁄2 Ounce, drained (1 Can)|
|Ground cumin||1⁄4 Teaspoon|
|Dried whole oregano||1⁄4 Teaspoon|
|Ground red pepper||1⁄8 Teaspoon|
|Hot sauce||1⁄8 Teaspoon|
|Low fat monterey jack cheese||2 Ounce, shredded to make 1/2 cup|
|Sliced green onions||2 Tablespoon|
Scrub potatoes; prick several times with a fork.
Bake at 400° for 1 hour or until soft.
Coat a large saucepan with cooking spray; place over medium-high heat until hot.
Add mushrooms, onion, green pepper, and garlic; saute until tender.
Stir in beans and next 6 ingredients; cook over medium-low heat just until thoroughly heated, stirring occasionally.
Cut a lengthwise slit in each potato; fluff pulp with a fork.
Arrange in a 13- x 9- x 2-inch baking dish.
Spoon chili mixture evenly over potatoes, lightly packing mixture into potatoes; sprinkle evenly with cheese.
Bake at 400° for 5 to 7 minutes or until cheese melts.
Top with green onions.
Garnish with fresh oregano sprigs, if desired.