Tex-Mex Baked Potatoes
http://www.eatingwell.com/recipes/tex_mex_baked_potatoes.html
From EatingWell: January/February 1999Leftover black bean dip and your favorite salsa top these baked potatoes for a delicious Mexican-infused side dish. Try them alongside grilled flank steak.
4 servings | Active Time: 10 minutes | Total Time: 1 hour
Ingredients
- 4 large russet potatoes
- 1/4 cup fat-free bean dip
- 1/4 cup prepared tomato salsa
- 4 teaspoons chopped fresh cilantro
Preparation
- Preheat oven to 400ºF. Scrub potatoes well and pierce in several places with a fork.
- Bake potatoes directly on the center rack until tender, 45 to 60 minutes.
- Top each potato with 1 tablespoon each bean dip and salsa and sprinkle with 1 teaspoon cilantro. Serve immediately.
Nutrition
Per serving : 154 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 34 g Carbohydrates; 5 g Protein; 3 g Fiber; 155 mg Sodium; 759 mg Potassium
2 Carbohydrate Serving
Exchanges: 2 starch