Tex-Mex Baked Potatoes

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From: EatingWell Magazine January/February 1999

Leftover black bean dip and your favorite salsa top these baked potatoes for a delicious Mexican-infused side dish. Try them alongside grilled flank steak.

Ingredients 4 servings

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  • 4 large russet potatoes
  • 1/4 cup fat-free bean dip
  • 1/4 cup prepared tomato salsa
  • 4 teaspoons chopped fresh cilantro

Preparation

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  1. Preheat oven to 400F. Scrub potatoes well and pierce in several places with a fork.
  2. Bake potatoes directly on the center rack until tender, 45 to 60 minutes.
  3. Top each potato with 1 tablespoon each bean dip and salsa and sprinkle with 1 teaspoon cilantro. Serve immediately.

Nutrition information

  • Per serving: 159 calories; 0 g fat(0 g sat); 4 g fiber; 35 g carbohydrates; 5 g protein; 25 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 101 IU vitamin A; 11 mg vitamin C; 37 mg calcium; 2 mg iron; 184 mg sodium; 757 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch

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