Chili Stuffed Potatoes

Ingredients:

2 lg russet potatoes

1 15 0z can of red kidney beans, drained

1/2 cup of grated pepperjack cheese, divided

1/4 tsp cumin

1/4 tsp corriander

1/2 tbsp fresh cilantro, chopped

1/2 tsp salt, divided

1/2 tsp freshly ground pepper

1/4 cup sour cream

4 slices of cooked bacon, crumbled

Instructions:

Preheat oven to 400 degrees. Wash potatoes thoroughly and wrap with wet paper towel and cook in the microwave for 10 minutes.  Meanwhile, drain the kidney beans and rinse under cold water, then mix with cumin, corriander, cilantro, 1/4 tsp salt and pepper. Once potatoes are cool to touch, slice in half length wise and scoop out potato flesh leaving a shell.  Mix together potato, sour cream, and remaining salt until smooth. Fold in bean mixture, bacon bits and 1/4 cup of cheese.  Fill each potato shell with potato mixture, evenly and sprinkle remaining cheese over each potato. Bake for about 20 minutes. Garnish with a dollop of sour cream and cilantro.  Enjoy!  It's Yummy!

Tip: cook bacon in microwave for 5 minutes between papertowel sheets.