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.

Tex-Mex Baked Potatoes Recipe

Makes: 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 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

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; 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

Ethnic/Regional: Southwest; American; Mexican

Ease of Preparation: Easy

Health & Diet Considerations: Diabetes appropriate; Low calorie; Low cholesterol; Low saturated fat; Low sodium; Heart healthy; Healthy weight; High potassium

Total Time: 1 hour or less

Servings: 4

Main Ingredient: Vegetarian, other

Preparation/ Technique: Bake

Meal/Course: Dinner

Season: Spring; Summer; Fall; Winter

Style/Theme: Vegan; Vegetarian

Type of Dish: Main dish, vegetarian; Side dish, potato/starch

Publication: January/February 1999

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