Tex-Mex Twice Baked Potatoes

This has been a fall/winter favorite of ours. Recipe from Whole Foods. It also works well as an appetizer if you use small potatoes.

serves 2

2 Russet potatoes, scrubbed, pricked with fork all over

2 tablespoons sour cream

1 cup canned refried pinto beans

salt to taste

1/2 teaspoon ground cumin

1/4 cup grated cheddar cheese

fresh salsa

2 green onions, diced

Place potatoes in oven at 400 for 1 hour (or microwave for 5 minutes, turn, and microwave another 5 minutes). Cut in half and set aside until cool enough to handle. Mix sour cream, cumin, salt, and beans. Scoop out potato, leaving enough so the potato doesn't fall apart. Blend potato with the bean mixture- use a potato masher or fork. Replace mixture into potatoes. Top with grated cheese. Broil for 2 minutes or until cheese is melted.