Potato Skins With Black Beans And Salsa
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Appetizers, Brunches & | 12 | Servings | |
INGREDIENTS
| 6 | Baked potatoes | |
| 3/4 | c | Nonfat black bean dip |
| 3/4 | c | Nonfat nacho dip |
| 3/4 | c | Salsa |
| 3/4 | c | Low-fat sour cream |
| Fresh cilantro sprigs | ||
| optional |
INSTRUCTIONS
Preheat oven to 400°F. Halve baked potatoes lengthwise; scoop out pulp, leaving 1/4-inch pulp attached to skin (avoid breaking skin). Place potato skins on large baking sheet, skin-sides down; bake 5 minutes. Fill each potato skin with 1 tablespoon bean dip and 1 tablespoon nacho dip. Return to oven; bake 10 minutes. Remove from oven; let cool 5 minutes. Top each potato with 1 tablespoon salsa and 1 tablespoon sour cream. Garnish with cilantro. Serve hot. Makes 12 servings. Preparation time: About 20 minute. Baking time: About 15 minutes. Standing time: About 5 minutes. Per serving: About 99, 3 g pro, 19 g car, 1 g fat, 9% cal from fat, 3 mg chol, 295 mg sod, 1 g fiber. Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: Low-Fat Meals, Vol. VI, #3 Posted to MC-Recipe Digest V1 #895 by 4paws@netrax.net (Shermeyer-Gail) on Nov 09, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 89
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 126.4mg
Potassium: 523.9mg
Carbohydrates: 19.7g
Fiber: 2.3g
Sugar: 1.6g
Protein: 2.5g