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. Source: EatingWell Magazine, January/February 1999

EatingWell Test Kitchen


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; 0.2 g total fat; 0.1 g saturated fat; 184 mg sodium. 757 mg potassium; 35.3 g carbohydrates; 3.5 g fiber; 2 g sugar; 4.9 g protein; 101 IU vitamin a iu; 11 mg vitamin c; 25 mcg folate; 37 mg calcium; 2 mg iron; 42 mg magnesium;