Recipe: Stuffed Baked Potatoes - Chili Bowl Spuds (serves 2)

CHILI BOWL SPUDS

2 potatoes, baked
1 Tbsp. canola oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 tsp. chili powder
1/4 tsp. ground cumin seed
1/8 tsp. oregano, crushed
1/4 tsp. salt
Pinch of freshly ground black pepper
1 large tomato, peeled and diced
1/2 cup cooked kidney beans
4 Tbsp. grated reduced fat cheddar cheese (optional, for topping)

Cut a thin slice from the top of each potato. Remove the pulp from the potatoes, being careful not to tear the shells. Place the potato pulp in a mixing bowl and mash; cover and set aside. Keep the shells warm.

Heat the oil in a skillet. Add the onion and garlic, and cook over low heat until soft, about 10 minutes.

Add the chili powder, cumin seed, oregano, salt and pepper. Mix well. Add the diced tomato and mashed potato; simmer for 15 minutes.

Add the cooked beans and mix well. Heap the chili into the potato "bowls" and top with grated cheese if desired.

Heat in a 350F oven for 10 minutes, or until the cheese has melted.

Makes two servings
Adapted from unknown source