Potato skins with black beans and salsa

 
                  Potato Skins With Black Beans And Salsa
 
 Recipe By     : Low-Fat Meals, Vol. VI, #3
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Appetizers                       Brunches & Entertaining
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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 
 
 
 
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