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Potato Skins With Black Beans And Salsa

  • 12servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2
MineralsZinc, Calcium, Magnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 6 Baked potatoes (medium)

  2. 3/4 cup 120g / 4 1/5oz Nonfat black bean dip

  3. 3/4 cup 177ml Nonfat nacho dip

  4. 3/4 cup 177ml Salsa

  5. 3/4 cup 177ml Low-fat sour cream

  6. Fresh cilantro sprigs - optional

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400F.

  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.

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