Chili-Stuffed Twice-Baked Potatoes

Ingredients: 

• 4 medium russet potatoes
• 1 tablespoon olive oil
• 1 can (15-oz) kidney or black beans, drained and rinsed
• 1 can (14.5-oz) diced tomatoes
• 1 tablespoon tomato paste (optional)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup shredded cheddar cheese
• Chopped fresh parsley, or 1 teaspoon dried parsley, for garnish (optional)

Method:

1. Preheat oven to 400°F. Scrub potatoes, pierce with a fork, rub with olive oil, and bake directly on oven rack until tender, about 45-60 minutes.
2. Meanwhile, combine beans, diced tomatoes, tomato paste, if using, chili powder, cumin, garlic powder, onion powder, salt and pepper in a large skillet over medium heat. Bring mixture to a simmer, stirring occasionally, until thickened, about 10-15 minutes.
3. When potatoes are cool enough to handle, slice each in half lengthwise and scoop out most of the flesh, leaving a thin shell.
4. Mash the scooped potato flesh lightly and stir it into the chili mixture.
5. Spoon a generous amount of the chili filling back into the potato shells and place on a baking sheet. Top each with shredded cheese.
6. Return filled potatoes to the oven and bake until cheese is melted, about 8-10 minutes. Garnish with chopped parsley, if using, and serve.

Tips:

• Use warmed pre-made canned chili for an even easier meal
• Add cooked ground beef to chili mixture for extra protein