Chili Topped Potatoes with Corn Salsa

6 large russet potatoes, scrubbed
2 (15-oz.) cans pinto beans, drained and rinsed
1 cup low sodium salsa
1 (4-oz.) can chopped green chilies
1 small onion, chopped
1-2 cloves garlic, minced
1 tsp. chili powder
1 tsp. ground cumin
1/4 tsp. ground red pepper
Simply Organic All-Purpose Seasoning and pepper to taste
Corn Salsa: 1 1/2 cups frozen organic corn
          1 tomato, chopped
          1/4 cup chopped fresh cilantro/parsley, divided
          4 scallions, (green and white parts), chopped
          1 lime, juiced

Preheat the oven to 400 degrees. Pierce each potato several
times with a fork. Place the potatoes on the rack in the oven
and bake for about 60 minutes or until tender.

In a saucepan, stir together the beans, salsa, chilies, onions,
garlic, chili powder, cumin, red pepper and half of the
cilantro/parsley. Add all-purpose seasoning and pepper to taste.
Cook over low heat, stirring occasionally, for 15 minutes.

In a separate bowl, stir together the tomato, corn, scallions,
remaining cilantro/parsley and lime juice.

To serve, split potato down the center with a knife and fill
with chili. Top with corn salsa.

Makes 6 servings.