Tex-Mex Potatoes

• 4 baking potatoes
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 large green bell pepper, chopped
• 1 teaspoon minced garlic
• 1 (16 ounce) can chili beans in spicy sauce, undrained
• 1 tablespoon vegetarian Worcestershire sauce
• 1/2 teaspoon minced jalapeno peppers
• 1 cup shredded Monterey Jack cheese

1. Scrub potatoes and prick in several places with toothpick or sharp knife. Place on paper towel in microwave and cook at high power for 8 minutes Turn and rotate potatoes and cook for another 8 to 10 minutes or until tender. Alternately you can bake potatoes in a 400 degrees F (200 degrees C) oven for about 1 hour or until tender
2. Over medium high, heat oil in a medium skillet. Saute onions and bell peppersuntil softened. Stir in beans, Worcestershire sauce, and jalapeno peppers. Reduce heat to low, cover and simmer for 5 to 6 minutes.
3. Split potatoes and top with bean mixture. Sprinkle with cheese.

baking potatoes, vegetable oil, onion, green bell pepper, garlic, chili beans, worcestershire sauce, jalapeno peppers, shredded monterey jack cheese

Taken from www.allrecipes.com/recipe/14005/tex-mex-potatoes/ (may not work)