Recipe - Potato Skins With Black Beans And Salsa

6 md Baked potatoes
Three fourths cup Nonfat black bean dip
Three fourths cup Nonfat nacho dip
Three fourths cup Salsa
Three fourths cup Lowfat sour cream
Fresh cilantro sprigs;
optional

1. Preheat oven to 400°F.

2. Halve baked potatoes lengthwise; scoop out pulp, leaving 1/4inch pulp
attached to skin (avoid breaking skin). Place potato skins on large baking
sheet, skinsides 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: LowFat Meals, Vol. VI, #3

Posted to MCRecipe Digest V1 #895 by 4paws@netrax.net (ShermeyerGail) on
Nov 09, 1997