*  Exported from  MasterCook  *

                 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      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)

Preparation time: 20 minutes
Baking time: 15 minutes
Standing time: 5 minutes

Preheat oven to 400 F.

Halve baked potatoes lengthwise; scoop out pulp, leaving 1/4" pulp
attached to skin. Avoid breaking skin. Place potato skins on large
baking sheet, skin-sides down; bake 5 minutes.

Fill each potato skin with 1 tb bean dip and 1 tb nacho dip. Return
to oven; bake 10 minutes. Remove from oven; let cool 5 minutes. Top
each potato with 1 tb salsa and 1 tb sour cream. Garnish with
cilantro. Serve hot.

Yield: 12 Servings

Per serving: 99 cal, 3 g pro, 19 g carbs, 1 g fat (9% CFF),
3 mg chol, 295 mg sod, 1 g fiber

Formatted by: Gail Shermeyer <4paws@netrax.net>


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