Tex-mex Stuffed Potatoes

TEX-MEX STUFFED POTATOES.
Bake 4 (8-ounce) potatoes. Meanwhile, heat 1 tablespoon canola oil in a large nonstick skillet on medium. Add 1 each chopped onion, red bell pepper and 1 teaspoon minced garlic; cook 3 minutes, stirring occasionally. Add 1 (15- or 16-ounce) can chili beans in spicy sauce (undrained), 1 tablespoon Worcestershire sauce and 1/2 teaspoon minced pickled jalapeno peppers. Reduce heat to low. Cover and simmer 5 minutes. Split potatoes, fluff with fork and top with bean mixture. Sprinkle with shredded Monterey Jack cheese; top with sour cream.