Chili-Stuffed Potato Boats Recipe

Ingredients

Servings: 4

4 6-ounce baking potatoes (russets preferred)

Vegetable oil spray

1 medium green bell pepper, chopped

1 large onion, chopped

1/2 15-ounce can no-salt added pinto beans, rinsed and drained

6 ounces vegetable protein (soy) crumbles

3 tbsp no-salt-added ketchup

2 tsp ground cumin

1/4 tsp salt

1/2 cup fat-free or light sour cream

1/2 cup grated reduced-fat sharp Cheddar cheese

1/2 cup finely chopped green onions (green and white parts)

Cooking Methods

1. Pierce each potato several times with a fork. Microwave the potatoes on 100% power for 12 minutes, or until tender when pierced with a fork, turning over once.
2. Meanwhile, heat a large nonstick skillet over medium-high heat. Remove from the heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame). Cook the bell pepper and onion for 8 minutes, or until beginning to richly brown, stirring occasionally.
3. Stir the beans, vegetable protein crumbles, ketchup, cumin and salt into bell pepper mixture. Remove from the heat. Cover and let stand for 5 minutes.
4. To assemble, split the potatoes almost in half lengthwise. Fluff with a fork. Spoon the bean mixture over each potato. Spoon the sour cream, cheese and green onions over each.

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