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 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.