Tex-Mex Baked Potatoes
From EatingWell: 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.
- 4 large russet potatoes
- 1/4 cup fat-free bean dip
- 1/4 cup prepared tomato salsa
- 4 teaspoons chopped fresh cilantro
- 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.
Per serving: 154 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 34 g carbohydrates; 0 g added sugars; 5 g protein; 3 g fiber; 155 mg sodium; 759 mg potassium.
Nutrition Bonus: Potassium (22% daily value), Vitamin C (18% dv).
Carbohydrate Servings: 2
Exchanges: 2 starch
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- Ease of Preparation
- Total Time
- 1 hour or less
- Main Ingredient
- Vegetarian, other
- Preparation/ Technique
- January/February 1999