RSSTex-Mex Baked Potatoes
From EatingWell: January/February 1999 — Subscribe Now!
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 servings
Active Time: 10 minutes
Total Time: 1 hour
Nutrition Profile
Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High potassium | View Complete Nutrition Guidelines»
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.
Nutrition Bonus: Potassium (22% daily value), Vitamin C (18% dv).
2 Carbohydrate Serving
Exchanges: 2 starch
Recipe Categories
- Type of Dish
- Side dish, potato/starch
- Main dish, vegetarian
- Style/Theme
- Vegetarian
- Vegan
- Publication
- January/February 1999
- Health & Diet Considerations
- High potassium
- Healthy weight
- Heart healthy
- Low sodium
- Low saturated fat
- Low cholesterol
- Low calorie
- Diabetes appropriate
- Meal/Course
- Dinner
- Main Ingredient
- Vegetarian, other
- Servings
- 4
- Total Time
- 1 hour or less
- Ease of Preparation
- Easy
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