Santa Fe Black Bean-Topped Potatoes

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4 baking potatoes (about 1 1/2 pounds)

2 teaspoons vegetable oil

1 cup diced yellow bell pepper

1/2 cup coarsely chopped onion

1 teaspoon bottled minced garlic

1/3 cup bottled salsa

1 teaspoon ground cumin

1 (15-ounce) can black beans, rinsed and drained

1 (14.5-ounce) can stewed tomatoes, coarsely chopped and drained

1 cup (4 ounces) shredded Monterey Jack cheese with jalapeño peppers

1/4 cup low-fat sour cream

1/4 cup chopped fresh cilantro

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