Southwestern Baked Idaho® Potatoes

Southwestern Baked Idaho® Potatoes

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


Black Bean Chili


  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.