Ingredients

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

Method

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.

Cooks Comments and Tips

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