STUFFED TATERS
Yield: 6 servings

6 Russet potatoes, scrubbed

Tater Stuffing
1 pound tomatoes, cut in half lengthwise

2 (15-ounce) cans cannellini or Great Northern
beans, drained and rinsed
1/2 small onion, chopped
2 cloves garlic, finely minced
1 tablespoon plus 1 teaspoon fresh lemon juice
1 teaspoon salt
1/2 teaspoon liquid smoke
1/4 teaspoon chipotle pepper powder (optional)
1/4 teaspoon ground pepper

1 medium tomato, sliced, slices cut in half
1/2 bunch fresh parsley, 2 sprigs minced

Preheat the oven to 400 degrees F and put the
potatoes on a baking pan. Bake the potatoes for
50 to 60 minutes, or until soft when gently squeezed.
Set the potatoes aside to cool and lower the heat to
350 degrees F.

Meanwhile, put the tomatoes on a baking pan, cut
side up, and broil 3 inches from the heat source
for 15 to 20 minutes, turning once while broiling.

Put the cannellini beans in a food processor,
along with the onions, garlic, lemon juice, salt,
liquid smoke, chipotle pepper, if using, and pepper
and set aside.

When the tomatoes are broiled, add them to the
ingredients in the processor and pulse-chop until
combined, but still a bit chunky.

When the potatoes are soft, cut them open, and
scoop the flesh into a large bowl. Add the bean
and tomato mixture and mix well. Spoon the mixture
into the potato shells, using it all and heaping
it very high. Top each potato with a half slice
of tomato.

Return the stuffed potatoes to the oven to warm
them for 25 to 30 minutes. Arrange the potatoes
on a serving platter and garnish with the sprigs
and minced parsley.

Note:
The optional chipotle pepper powder adds a lively
touch of spice. If you shy away from spicy dishes,
leave it out and the stuffed potatoes will still
be very delicious.