Potatoes with Saucy Mexican Topper

From: OntarioBeans.on.ca

An excellent source of Thiamin and Niacin. A good source of Vitamin A, Folate and Calcium

Ingredient List

Potatoes
6	large potatoes	125 mL
1/2 cup	milk	50 mL
1/4 cup	butter or margarine	25 mL
1/2 tsp	salt	1
Saucy Mexican Topping
1	can (14 oz/398 mL) Beans in Tomato Sauce	1
1 1/2 cups	prepared salsa, mild or hot	375 mL
1/2 tsp	ground cumin	2 mL
1/2 cup	shredded Monterey Jack cheese	125 mL
2	green onions, finely chopped	2

Directions

Preheat oven to 350°F (180°C). Place potatoes in oven and bake for 1 hour or until tender. Remove and let cool slightly. Scoop out potato mixture, reserving skins. In a bowl, mash together potato, milk, butter or margarine and salt until creamy. Place mashed mixture back into skins. In a saucepan, add beans in tomato sauce, salsa and cumin; cook over medium heat 8 to 10 minutes, stirring occasionally or until heated through. Spoon bean mixture over top of potatoes. Sprinkle with cheese and onions.

*Alternative:
In a large pot of boiling, salted water, cook peeled and chopped potatoes until tender, about 15-20 minutes. Drain cooking water and mash potatoes. Add milk, butter or margarine and salt. Mash potatoes until creamy. Place mashed potatoes on a plate and spoon bean mixture overtop. Sprinkle with cheese and onion.