Stuffed Baked Potatoes
4 baking potatoes
1 (15-oz.) can black beans, undrained
1 small red onion, diced
1/2 cup roasted red peppers, diced
1 (8-oz.) container sliced mushrooms
2 cloves garlic, minced
2 tomatoes, diced
1 tsp. Simply Organic All-Purpose Seasoning
1/2 tsp. pepper
1/2 tsp. basil
Preheat oven to 400 degrees F. Scrub and wash potatoes and pierce with
a fork in several places. Bake for 45 to 60 minutes depending on
size of potatoes, until they are done.
In a small bowl mix diced tomatoes, 1/2 tsp. all-purpose
seasoning and basil. Set this aside for garnish on top of beans.
In a skillet saute red onion and mushrooms in 1/3 cup of water
for about 4 minutes. Add black beans, garlic, 1/2 tsp.
all-purpose seasoning, pepper and roasted red pepper. Heat for
another 4 to 5 minutes until mixture is well heated.
In a serving plate, cut potato lengthwise and ladle bean
mixture and then about 1/2 cup of tomatoes on the top. Drizzle
good quality balsamic vinegar on top and serve.
Makes 4 servings.