Sour cream or butter taste delicious on baked potatoes, but they come with a price: Both contain saturated fat and cholesterol. Here's a healthy, and tasty, alternative topping for your next baked potato.
4 small russet potatoes
1 15.5-ounce can black beans
8 tablespoons bottled salsa, mild, medium, or hot
1 ripe avocado, sliced
Wash potatoes and prick with a fork. Bake or microwave according to preference. When done, split potatoes lengthwise.
Rinse black beans thoroughly and heat if desired. Spoon beans evenly over potatoes, about 1/3 cup of beans per serving. Put 2 tablespoons of salsa on each potato. Divide avocado into four pieces for garnish.
NOTE: You can spray a little olive oil on the potatoes to keep them moist while cooking. For extra zest, squeeze a clove of garlic through a press to mix with the salsa.
Each serving contains about 307 calories, 11 g protein, 8 g fat, 0 mg cholesterol, 54 g carbohydrates, 13 g fiber, and 552 mg sodium.
To make this recipe gluten free, use only salsa that is gluten free. Read food labels carefully and contact the company if you have any questions.
Last Reviewed Date: 03/29/2013
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