Southwestern Baked Idaho® Potatoes

Download Hi-Res Recipe Photo Photo by:
Merry Graham

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)

Scrub potatoes; dry and pierce with a fork. Bake at 425° F for 30-45 minutes, or until internal temperature reaches 210°F.
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

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