Southwestern Baked Idaho® Potatoes

Ingredients

• 24 Idaho® Potatoes
• 1½ cup Plain lowfat yogurt
• 1½ cup Prepared salsa
• 1¾ cup Green onions

• 3 cups Chopped onions
• ¾ cup Sliced celery
• 2 Tbsp Minced garlic
• 3 Tbsp Olive oil
• 2¼ cups Chopped red bell peppers
• 3 Tbsps Dried oregano
• 2 Tbsps Ground cumin
• 4¼ tsp Chili powder
• ¾ tsp Cayenne pepper
• 5¼ cups Canned whole peeled tomatoes
• 10½ cups Canned black beans
• 2½ Tbsp Molasses
• 4½ cups Shredded cooked chicken breast (Cooked beef or pork may be substituted if desired)

Directions

1. Scrub potatoes; dry and pierce with a fork. Bake at 425° F for 30-45 minutes, or until internal temperature reaches 210°F.
2. To serve: Blossom each potato with a fork. Pour ¾ cup Black Bean Chili over each potato. Top each with 1-tablespoon yogurt, 1-tablespoon salsa and 1 tablespoon green onions.

1. Sauté onions, celery and garlic in olive oil in a large saucepan over medium heat for 5 minutes or until softened.
2. Stir in peppers, herbs and spices. Sauté 2-3 minutes.
3. Coarsely shop tomatoes. Stir tomatoes, tomato liquid, beans and molasses onion mixture.
4. Bring to boil, reduce heat and simmer 15 minutes, or until slightly thickened.
5. Add chicken, cook 5 more minutes, or until chili is heated through.

Notes