Tex-Mex Baked Potatoes

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 1999

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Recipe Summary

total:
1 hr
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Preheat oven to 400F. Scrub potatoes well and pierce in several places with a fork.

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  • 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

Per Serving:
159 calories; protein 4.9g; carbohydrates 35.3g; dietary fiber 3.5g; sugars 1.7g; fat 0.2g; saturated fat 0.1g; vitamin a iu 101IU; vitamin c 10.7mg; folate 24.7mcg; calcium 37.1mg; iron 1.9mg; magnesium 41.6mg; potassium 756.6mg; sodium 184mg; thiamin 0.2mg.
Exchanges:

2 starch
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