Black Bean & Corn-Topped Potatoes

4 medium baking potatoes
Cooking spray
1/2 cup chopped onion
2 garlic cloves, minced
1 tsp. cumin
1/2 tsp. chili powder
1 (15-oz.) can black beans, rinsed & drained
1 1/2 cups frozen corn
1 1/2 cups fresh salsa
1/4 cup (1 oz.) reduced-fat shredded cheddar cheese
1/4 cup chopped fresh cilantro

Preheat oven to 400 degrees F. Pierce potatoes with a fork bake for one hour. Alternatively, arrange in a circle on paper towels in microwave oven. Microwave on HIGH for 10 minutes, turning and rearranging potatoes after 5 minutes.

While potatoes cook, heat a large nonstick skillet over medium heat. Coat pan with cooking spray; add onion, garlic, cumin and chili powder and sauté 3 minutes. Add beans, corn and salsa; cook 4 minutes or until thoroughly heated. Add water if mixture is too thick.

Split potatoes lengthwise, cutting to, but not through, other side. Fluff with a fork. Spoon about 1 cup bean mixture over each potato. Top each serving evenly with cheese and cilantro.

Serves 4 (Each serving = 1 potato, 1 cup bean mixture & 1 Tbsp. cheese)
WW SmartPoints per serving: 10