Scrub, pierce and microwave baking potatoes (8 ounces each) 10 to 12 minutes on high power. Wrap potatoes in paper towels and then in terry towel for five minutes.

Meanwhile, heat 2-teaspoons cumin and one clove minced garlic and cook one minute.

Add 2-cups mild salsa and one can (15 to 19 ounces) rinsed and drained black beans and cook five minutes or until hot.

To serve, split potatoes and divide bean mixture among them. Top with chopped cilantro and plain yogurt (if desired).

Serving Suggestions: Coleslaw and Multigrain rolls.