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.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 1999


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400F. 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 Facts

159 calories; protein 4.9g 10% DV; carbohydrates 35.3g 11% DV; exchange other carbs 2.5; dietary fiber 3.5g 14% DV; sugars 1.7g; fat 0.2g; saturated fat 0.1g; cholesterolmg; vitamin a iu 101IU 2% DV; vitamin c 10.7mg 18% DV; folate 24.7mcg 6% DV; calcium 37.1mg 4% DV; iron 1.9mg 11% DV; magnesium 41.6mg 15% DV; potassium 756.6mg 21% DV; sodium 184mg 7% DV; thiamin 0.2mg 15% DV.