Side Pannel
Potato Skins with Black Beans and Salsa
Potato Skins with Black Beans and Salsa
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers
Ingredients List
- 6 md Baked potatoes
- 3/4 c Nonfat black bean dip
- 3/4 c Nonfat nacho dip
- 3/4 c Salsa
- 3/4 c Low-fat sour cream
- Fresh cilantro sprigs;
- -optional
Directions
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.
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.
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