Potato Skins with Black Beans and Salsa

12 Servings

Try this Potato Skins with Black Beans and Salsa recipe, or post your own recipe for Potato Skins with Black Beans and Salsa

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Potato Skins with Black Beans and Salsa Ingredients

6 md Baked potatoes	3/4 c Salsa
3/4 c Nonfat black bean dip	3/4 c Low-fat sour cream
3/4 c Nonfat nacho dip	Fresh cilantro sprigs;

Instructions for Potato Skins with Black Beans and Salsa

1. Preheat oven to 400?F. 2. Halve baked potatoes lengthwise; scoop out pulp, leaving 1/4-inch pulp attached to skin (avoid breaking skin). Place potato skins on large baking sheet, skin-sides down; bake 5 minutes. 3. Fill each potato skin with 1 tablespoon bean dip and 1 tablespoon nacho dip. Return to oven; bake 10 minutes. Remove from oven; let cool 5 minutes. Top each potato with 1 tablespoon salsa and 1 tablespoon sour cream. Garnish with cilantro. Serve hot. Makes 12 servings. Preparation time: About 20 minute. Baking time: About 15 minutes. Standing time: About 5 minutes. Per serving: About 99, 3 g pro, 19 g car, 1 g fat, 9% cal from fat, 3 mg chol, 295 mg sod, 1 g fiber. Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: Low-Fat Meals, Vol. VI, #3 Posted to MC-Recipe Digest V1 #895 by 4paws@netrax.net (Shermeyer-Gail) on Nov 09, 1997

Main Ingredient: PotatoCuisine: Uncategorized