• 3 Russet baking potatoes, scrubbed (each about 10 oz)
• 2 tsp. vegetable oil
• 1/2 cup sour cream
• 3 tbsp. butter, at room temperature
• 1 1/4 cups shredded Monterey Jack cheese
• 1/2 cup canned black beans, drained, rinsed and patted dry
• 6 to 8 slices pickled jalapeno peppers, chopped
• 1 (10 or 12.5 oz.) can Shredded Chicken in Fajita Sauce
• 2 green onions, finely chopped

Preheat oven to 400°F. Prick each potato with a fork in several places; rub with oil to coat lightly. Place on parchment paper–lined baking sheet; bake for 45 to 60 minutes or until tender. When cool enough to handle, halve lengthwise. Scoop out flesh into bowl, leaving about 1/4-inch border of flesh inside potatoes; set potato shells aside. Add sour cream and butter to scooped-out potatoes; mash until smooth. Stir in 3/4 cup of the cheese, black beans and jalapenos. Gently stir in chicken. Divide chicken filling among potato shells; place on prepared baking sheet. Sprinkle remaining cheese on top. Bake in 400°F oven for 20 to 25 minutes or until filling is piping hot and cheese melts. Garnish with green onions.Tip: Use light sour cream if desired.