Tex-Mex Potatoes

Hot, fluffy baked potatoes are split and stuffed with a fabulous concoction. Spicy and warm chili beans, jalapeno peppers, onions, and a dash of Worcestershire.

• Calories: 420 Calories

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 cup shredded Monterey Jack cheese
• 1 teaspoon minced garlic
• 4 baking potatoes
• 1 tablespoon vegetarian Worcestershire sauce
• 1 large green bell pepper, chopped
• 1 (16 ounce) can chili beans in spicy sauce, undrained
• ½ teaspoon minced jalapeno peppers

Recipe Instructions

Step 1

Scrub potatoes and prick in several places with toothpick or sharp knife. Place on paper towel in microwave and cook at high power for 8 minutes Turn and rotate potatoes and cook for another 8 to 10 minutes or until tender. Alternately you can bake potatoes in a 400 degrees F (200 degrees C) oven for about 1 hour or until tender

Step 2

Over medium high, heat oil in a medium skillet. Saute onions and bell peppersuntil softened. Stir in beans, Worcestershire sauce, and jalapeno peppers. Reduce heat to low, cover and simmer for 5 to 6 minutes.

Step 3

Split potatoes and top with bean mixture. Sprinkle with cheese.