Baked Potato with Tomato-Bean Salsa
Baked Potato with Tomato-Bean Salsa

Photo Credit

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This Recipe

  • Skill Level: Beginner
  • Serves: 2
  • Start to Finish: Less than 30 minutes
  • Prep: 10 minutes
  • Cook: 10 to 15 minutes

Nutrition Facts

Amount per serving:
Total Calories: 488
  • 333mg Sodium
  • 89g Carbs
  • 17g Fiber
  • 9g Fat
  • 2g Saturated Fat
  • 8g Sugars
  • 16g Protein
  • 141mg Calcium
  • 5mg Iron
488333mg 89g17g9g 8g16g2g
A large potato has more than three times the potassium of a large banana and contains more protein than a large egg!


  • 2 large (about 12 ounces each) unpeeled russet potatoes, washed and patted
  • 1 cup chopped ripe tomatoes
  • 1/2 can (15 ounces) black beans, rinsed and well drained
  • 1/2 teaspoon minced fresh jalapeno, or to taste
  • 1/2 tablespoon extra virgin olive oil
  • 1/2 tablespoon lime juice
  • 1 scant teaspoon ground cumin
  • 1/4 cup mashed avocado blended with 1 teaspoon lime juice
  • 1/4 cup plain lowfat yogurt
  • 2 tablespoons chopped cilantro
  • Kosher salt to taste



1. Pierce each potato several times with a fork, then place directly in microwave oven and cook approximately 10-15 minutes depending on potato size (if doing one potato it should only take about 7 minutes).
2. 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.
3. 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.

*Nutritional information includes 1/8 teaspoon of added salt per serving.

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