Potato Skin Nachos
Using potatoes instead of tortilla chips as the base for beans, salsa, and other traditional nacho toppings helps you control your sodium intake. The potatoes are a good source of potassium, an important nutrient in helping lower blood pressure.
Recipe information
Yield
Serves 4; 4 nachos per serving
Ingredients
Potatoes
Bean Spread
Salsa
Topping
Preparation
Step 1
Preheat the oven to 375°F.
Step 2
Put the potatoes on a nonstick baking sheet. Lightly spray the potatoes with olive oil spray. Sprinkle the potatoes with 1 teaspoon Chili Powder.
Step 3
Bake for 30 minutes, or until the potatoes are tender when pierced with a fork.
Step 4
Meanwhile, for the bean spread, in a medium skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the onion and garlic for 3 minutes, or until the onion is soft, stirring frequently.
Step 5
Stir in the remaining bean spread ingredients. Reduce the heat to medium. Cook the mixture for 1 minute, or until heated through, stirring occasionally. Spread on a large plate. Let cool for 5 to 10 minutes.
Step 6
Meanwhile, in a medium bowl, stir together the salsa ingredients. Set aside.
Step 7
Arrange the potatoes on a serving plate. Spread the bean spread over the potatoes. Spoon the salsa over the bean spread. Sprinkle with the Cheddar and olives. Top with the sour cream.
Nutrition information
Step 8
(Per serving)
Step 9
Calories: 234
Step 10
Total fat: 3.0g
Step 11
Saturated: 0.5g
Step 12
Trans: 0.0g
Step 13
Polyunsaturated: 1.0g
Step 14
Monounsaturated: 1.5g
Step 15
Cholesterol: 4mg
Step 16
Sodium: 191mg
Step 17
Carbohydrates: 41g
Step 18
Fiber: 8g
Step 19
Sugars: 6g
Step 20
Protein: 12g
Step 21
Calcium: 201mg
Step 22
Potassium: 1089mg
Dietary Exchanges
Step 23
2 1/2 starch
Step 24
1 vegetable
Step 25
1 very lean meat
