Potato skins with black beans and salsa
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | mediums | Baked potatoes |
| ¾ | cup | Nonfat black bean dip |
| ¾ | cup | Nonfat nacho dip |
| ¾ | cup | Salsa |
| ¾ | cup | Low-fat sour cream |
| Fresh cilantro sprigs; optional | ||
Directions
1. Preheat oven to 400°F.
2. Halve baked potatoes lengthwise; scoop out pulp, leaving ¼-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@...> Recipe by: Low-Fat Meals, Vol. VI, #3 Posted to MC-Recipe Digest V1 #895 by 4paws@... (Shermeyer-Gail) on Nov 09, 1997
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