Bean Stuffed Potatoes

• 4 medium potatoes
• 100 g chili beans, canned, drained and 1 tbs liquid reserved
• 1/4 teaspoon chili powder
• 1/4 teaspoon salt
• 1 teaspoon oil
• 2 tablespoons cheese, grated (optional)
• sour cream (optional)

1. Wash potatoes (do not peel). Prick several times with a fork.
2. Bake in the pre heated oven at 180u0b0C/375u0b0F for 45-60 minutes until potatoes are tender.
3. Let cool a bit. Cut off a slice of the long side of the potatoes. Scrape out flesh, leaving a potato boat, which you can then fill.
4. Combine beans, 1 tbs of the bean liquid, oil and spices in a bowl. Add potato flesh (including the slices you cut off). Mash.
5. Fill the chunky bean mash into the potato skins. Top with cheese if desired.
6. Return to the oven and bake for another 15 minutes.
7. Serve with a dollop of sour cream on top if you like.

potatoes, chili beans, chili powder, salt, oil, cheese, sour cream

Taken from www.food.com/recipe/bean-stuffed-potatoes-417125 (may not work)