Southwestern Baked Idaho® Potatoes


  • 24 Idaho® potatoes
  • 1½ cup plain low-fat yogurt
  • 1½ cup prepared salsa
  • 1¾ cup green onions

Black Bean Chili

  • 3 cups chopped onions
  • ¾ cup sliced celery
  • 2 tablespoons garlic, minced
  • 3 tablespoons olive oil
  • 2¼ cups red bell peppers, chopped
  • 3 tablespoons dried oregano
  • 2 tablespoons ground cumin
  • 4¼ teaspoons chili powder
  • ¾ teaspoon cayenne pepper
  • 5¼ cups canned whole peeled tomatoes
  • 10½ cups canned black beans
  • 2½ tablespoons molasses
  • 4½ cups shredded cooked chicken breast (cooked beef or pork may be substituted if desired)


  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.
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.


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)

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