Rating: 5 stars
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Recipe by Cooking Light April 2000


Recipe Summary

4 servings


Ingredient Checklist


Instructions Checklist
  • Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at high 16 minutes or until done, rearranging potatoes after 8 minutes. Let stand 5 minutes.

  • While potatoes cook, heat oil in a large nonstick skillet over medium heat. Add bell pepper, onion, and garlic, and stir-fry 3 minutes. Stir in the salsa, cumin, beans, and tomatoes, and cook for 7 minutes or until thick.

  • Split potatoes open with fork, and fluff pulp. Spoon 3/4 cup bean mixture over each potato. Top each serving with 1/4 cup cheese, 1 tablespoon sour cream, and 1 tablespoon cilantro.

Nutrition Facts

464 calories; calories from fat 27%; fat 13.8g; saturated fat 7.1g; mono fat 3.8g; poly fat 1.8g; protein 18.6g; carbohydrates 69.3g; fiber 7.6g; cholesterol 28mg; iron 5.5mg; sodium 558mg; calcium 309mg.