Baked potato with tomato-bean salsa
Serves: 4
Prep Time: 10 minutes
Cook Time: 60 minutes
Nutrition Score per serving:
(2 patato halves topped as directed):
450 calories, 16% fat (8 g; 1 g saturated), 71% carbs (80 g), 13% protein (15 g), 15 g fiber, 144 mg calcium, 5.4 mg iron, 360 mg sodium.
Prep Time: 10 minutes
Cook Time: 60 minutes
Nutrition Score per serving:
(2 patato halves topped as directed):
450 calories, 16% fat (8 g; 1 g saturated), 71% carbs (80 g), 13% protein (15 g), 15 g fiber, 144 mg calcium, 5.4 mg iron, 360 mg sodium.
Think you know the humble spud? A large potato has more than three times the potassium of a large banana and contains more protein than a large egg! Eat one and you'll also get nearly 7 grams of fiber and meet almost half of your daily requirement for vitamin C.
Baked potatoes are the ultimate convenience food: no peeling, no mess. Just prick an Idaho russet with a fork and pop in the oven. A halved baked potato's browned and crunchy skin is the perfect "bowl" for wholesome toppings. Here it serves as a vehicle for black beans and tomatoes that have been spiced with cumin and jalapeno. Crowned with plain yogurt and avocado, the result is a nutrition-packed vegetarian entree that only looks indulgent.
Baked potatoes are the ultimate convenience food: no peeling, no mess. Just prick an Idaho russet with a fork and pop in the oven. A halved baked potato's browned and crunchy skin is the perfect "bowl" for wholesome toppings. Here it serves as a vehicle for black beans and tomatoes that have been spiced with cumin and jalapeno. Crowned with plain yogurt and avocado, the result is a nutrition-packed vegetarian entree that only looks indulgent.
Ingredients
4 large (about 12 ounces each) unpeeled russet potatoes, washed and patted2 cups chopped ripe tomatoes
1 can (15 ounces) black beans, rinsed and well drained
1 teaspoon minced fresh jalapeno, or to taste
1 tablespoon extra-virgin olive
1 tablespoon lime juice
1 1/2 teaspoons ground cumin Kosher salt to taste
1/2 cup mashed avocado blended with 1 teaspoon lime juice
1/2 cup plain lowfat yogurt
2 tablespoons chopped cilantro
Directions
Preheat oven to 400* F. Pierce each potato several times with a fork, then place directly on oven rack and bake until tender, about 60 minutes.Meanwhile, combine tomatoes, black beans, jalapeno, olive oil and lime juice in a large bowl. In a small nonstick skillet, toast the cumin at medium heat until it releases its scent, about 20 seconds. Add toasted cumin and salt to the tomato-bean mixture, stirring to blend. Set aside.
To serve, cut potatoes in half lengthwise and fluff baked flesh with a fork. Top each half with 1/2 cup salsa, 1 tablespoon yogurt and 1 tablespoon avocado. Sprinkle with cilantro.
