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Potato Skins With Black Beans And Salsa

appetizers, brunches & entertaining

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 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.

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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Contributor: Low-Fat Meals, Vol. VI, #3

Yield: 12 servings

Preparation Time: 0:00

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