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Baked Potato with Tomato-Bean Salsa

Baked Potato with Tomato-Bean Salsa


  • 2 large (about 12 ounces each) unpeeled russet potatoes, washed and patted
  • 1 cup chopped ripe tomatoes
  • 1/2 15 ounce can 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 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.

Nutrition Information

Per serving: 488 kcal cal., 9 g fat (2 g sat. fat), 333 mg sodium, 17 g fiber, 8 g sugar, 16 g pro., 141 mg calcium, 5 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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