Southwestern Baked Idaho® Potatoes

Ingredients:

  • 24 Idaho® Potatoes
  • 1 1/2 cup Plain lowfat yogurt
  • 1 1/2 cup Prepared salsa
  • 1 3/4 cup Green onions
  • Black Bean Chili
  • 3 cups Chopped onions
  • 3/4 cup Sliced celery
  • 2 Tbsp Minced garlic
  • 3 Tbsp Olive oil
  • 2 1/4 cups Chopped red bell peppers
  • 3 Tbsps Dried oregano
  • 2 Tbsps Ground cumin
  • 4 1/4 tsp Chili powder
  • 3/4 tsp Cayenne pepper
  • 5 1/4 cups Canned whole peeled tomatoes
  • 10 1/2 cups Canned black beans
  • 2 1/2 Tbsp Molasses
  • 4 1/2 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 3/4 cup Black Bean Chili over each potato. Top each with 1-tablespoon yogurt, 1-tablespoon salsa and 1 tablespoon green onions.
Black Bean Chili
  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:

Yield: 24 servings

Print Recipe

Calories: 418
Sodium: 72.5 mg
Fat: 4.02 g
Fiber: 13.3 g
Protein: 19.9 g
Cholesterol: 18.1 mg

Photo Credit:
Merry Graham
(Recipe Photo Contest Winner)

Share this Recipe

You Might Also Like

Grilled Idaho® Potatoes

Grilled Idaho® Potatoes

Twice-Baked Idaho® Potatoes With Sausage & Cheese

Twice-Baked Idaho® Potatoes With Sausage & Cheese

Baked Idaho® Russet Potato with Roasted Corn and Black Bean Relish

Baked Idaho® Russet Potato with Roasted Corn and Black Bean Relish