| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Appetizers, Brunches & |
12 |
Servings |
INGREDIENTS
| 6 |
md |
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
1. Preheat oven to 400°F.
2. 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.
3. 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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