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Tex-Mex Baked Potatoes

:  January/February 1999

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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.


Tex-Mex Baked Potatoes Recipe

Makes: 4 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High potassium |

View Our 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

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Preparation

  1. Preheat oven to 400ºF. 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

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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Recipe Categories

Type of Dish
Side dish, potato/starch
Main dish, vegetarian
Ethnic/Regional
American
Mexican
Southwest
Ease of Preparation
Easy
Total Time
1 hour or less
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High potassium
Servings
4
Main Ingredient
Vegetarian, other
Preparation/ Technique
Bake
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Style/Theme
Vegan
Vegetarian
Publication
January/February 1999
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