Scrub potatoes and pierce several places with a fork. Place on microwavable plate; microwave on high 10 minutes or until you can easily pierce them with a knife; set aside.
In a 12-inch skillet, heat oil over medium heat. Cook pepper 3 to 4 minutes, until tender; stir in beans. Reduce heat and simmer 5 to 8 minutes, until heated through and slightly thickened, stirring occasionally.
Split potatoes open and spoon ½ cup bean mixture evenly over each. Top each with 2 tablespoons cheese and green onions. Serve.
Serving Suggestion: This is a delicious vegetarian dish. Serve with your favorite toppings: cilantro, sour cream or Greek yogurt, and bacon crumbles (if vegetarian is not required).
Serving Size: about 10oz each
Nutritional Information Per Serving:
Calories 350, Total Fat 5g (Saturated Fat 0.5g, Trans Fat 0g), Cholesterol 0mg, Sodium 510mg, Carb 66g, Fiber 15g, Total Sugar 18g, Added Sugar 0g, Protein 11g, Vitamin D 0%, Calcium 10%, Iron 20%, Potassium 35%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.