Spicy Chili Baked Potato


Potatoes are the ultimate comfort food. Potatoes are available year-round and claim to be America’s favorite vegetable. They are one of the world’s four largest food crops along with rice, wheat, and maize (corn), and are considered a global crop. Store potatoes in a cool, dry, dark place or else they will turn green, sprout, and then shrivel up, making them inedible. Don’t store potatoes in the refrigerator. Don’t store potatoes in airtight plastic bags. If they are sold in plastic, the bag should have cut-outs to enable breathing. Shield potatoes from light. When exposed to light, potatoes become green-tinged, which is a sign of chlorophyll and toxic alkaloids. For the best baked potato, use the large russets (the Russet Burbank,named for Luther Burbank who developed the Russet Burbank potato in 1872, a more disease-resistant version of the Irish russet potato). Make a nice bean topping for your baked potato and you have a satisying full meal.

Spicy Chili Baked Potato

1 tablespoon olive oil or avocado oil
1 teaspoon chili powder
1 can (4 ounces) diced roasted green chiles, undrained
1 can (15.5 ounces) drained black beans
3/4 cup water

4 large baked potatoes (about 2 pounds total)
Shredded Monterrey Jack cheese
Sour cream or tofu sour cream
Diced avocado
Fresh cilantro leaves

In a skillet, heat olive oil and chili powder until fragrant, 30 seconds. Add chiles, beans, and water and cook until slightly thickened; season. Split open the hot baked potatoes and top with chili, cheese, sour cream, avocado, and cilantro.