Topped Potatoes

Ingredients

• 4 small russet potatoes

• 1 (15.5-ounce) can black beans, drained

• 8 tbsp bottled salsa, mild, medium, or hot

• 1 ripe avocado, peeled and sliced

Directions

Wash potatoes and pierce with a fork all over. Bake or microwave according to desired tenderness. When done, cut potatoes in half 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 4 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.

Serves 4

Each serving 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.