|
Potato Skins With Black Beans And Salsa Categories: appetizers, brunches & entertaining 6 medium baked potatoes 3/4 cups nonfat black bean dip 3/4 cups nonfat nacho dip 3/4 cups salsa 3/4 cups low-fat sour cream fresh cilantro sprigs; optional 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> - - - - - - - - - - - - - - - - - - Contributor: Low-Fat Meals, Vol. VI, #3 Yield: 12 servings Preparation Time: 0:00 |
Click To Bookmark our Site
9218
|
Since 08/23/06, You Are Visitor Number 1 |