Vegetarian Stuffed Potatoes

This was one of the first vegetarian meals I started making for me and Kevin. I found this recipe at a recipe card kiosk in Giant. This one struck me right away because it seemed easy enough and you can make a whole meal out of it. Kevin likes the twice baked potato aspect. The kids like that I can tailor it for them (by making them mashed instead of back in the skin).

To make it easier to scoop out the potato, use a melon baller. The red-wine vinegar gives it a nice taste. If you have the cilantro, that adds something too...but don't drive yourself crazy over the cilantro.

4 (80z) baking potatoes, scrubbed

1 TBSP canola oil

1 cup chopped onion

1 tsp minced garlic (1 clove)

15.5 oz can black beans, drained and rinsed well

14.5 oz can diced tomatoes with juices (try to get no salt added)

1 TBSP red-wine vinegar

1/8 tsp. cayenne pepper (or more to taste) - optional (I don't use this because the kids don't like it)

1/4 tsp. ground pepper

1/2 cup sour cream

1/2 cup (2 oz) shredded Cheddar cheese

1/4 cup chopped cilantro (optional)

Pierce potatoes with a fork or knife and place in oven for one hour (at 350) or until soft. Meanwhile, in a saucepan, heat oil over medium heat and saute onion and garlic until soft. Stir in drained beans, tomatoes, vinegar and seasonings. Stir occasionally and gently cook until all ingredients are heated through. When potatoes are done, cut down the middle of each potato. Then using a melon baller, scoop out potato. Add potato to a bowl. Mash with sour cream. Then return potato to skins. Top each potato with filling. Then top each potato with shredded cheese. Cook in oven until cheese is melted. Enjoy!