Spicy Chicken Chili Baked Potatoes

4 Medium Potatoes, with skin (2-1/4" to 3-1/4" dia.)
16 Oz Ground Chicken Breast
1 TBSP Extra Virgin Olive Oil
1 medium onion (2-1/2" dia)
2 cloves garlic
1 medium red bell pepper (approx 2-3/4" long, 2-1/2")
2 Jalapeno Peppers, sliced
2 Tsp Ground Cumin
.5 Tsp cayenne pepper
1 3/4 cup Tomato, chopped (approx. 15 oz can)
4 Tbsp Tomato Paste
1 Tsp Oregano
1 Tsp Marjoram
1.5 Cups Black Beans
2 Tbsp Chopped fresh cilantro
4 Tbsp Oikos Organic Plain Greek Yogurt
Salt and Black Pepper to taste

1.) Preheat oven to 425 degrees F. Rub oil over potatoes and poke holes in the potatoes with a fork. Bake for 40-45 minutes.
2.) Heat oil in a pot and add garlic and onion, saute for 4-5 minutes until soft. Add the ground chicken and brown. Stir in the spices/herbs, tomatoes, tomato paste, and 4 tablespoons water. Cover and simmer for 25 minutes stirring occasionally. Drain the black beans and add to chili mixture. Cook for 5 minutes, turn off the heat and stir in the cilantro.
3.) When potatoes are done, remove and cut in half. Place both halves in a bowl. Top with the chili mixture, garnish with the sliced jalapenos, and dollop top with 1 tablespoon of plain Greek yogurt.

Serving Size: Makes 4 individual servings.

Number of Servings: 4

Recipe submitted by SparkPeople user USMSEAN.