Instructions: Preheat the oven to 400 F. Scrub the potatoes and pierce the skin with a fork several times. Place the potatoes on a baking pan and bake for about one hour, until tender.

Meanwhile, drain the beans, reserving 1/4 cup of the liquid. In a medium saucepan heat the oil over medium heat. Add the onion, tomato, and jalapeno (if desired). Cook, stirring, for about 4 minutes. Stir in the beans, liquid, cumin, and pepper and cook for about 4 minutes more. To thicken, mash the beans against the side of the pan with the back of a spoon or place in a blender and process until smooth. Blend in the cilantro.

To serve, slit each potato down the center and fluff up the pulp. With the back of a spoon, mash the potatoes down. Spoon the beans over the top.

Serves 4.

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