Potato Skin Nachos

Name: Potato Skin Nachos
Yield: Serves 4; 4 nachos per serving
Ingredients: 4 4-ounce red potatoes, each cut into 4 wedges, or 1 pound whole fingerling potatoes; Olive oil spray; 1 teaspoon Chili Powder (page 277) or no-salt-added chili powder; 1 teaspoon olive oil; 1 small onion, chopped; 2 medium garlic cloves, minced; 1 cup canned no-salt-added fat-free refried beans or 1 cup pureed canned no-salt-added pinto beans, rinsed and drained before pureeing; 1 teaspoon Chili Powder (page 277) or no-salt-added chili powder; 1 teaspoon very low sodium beef bouillon granules; 1/8 teaspoon pepper; 2 medium Italian plum (Roma) tomatoes, chopped; 1/2 medium bell pepper, any color, chopped; 1/4 cup chopped red onion; 1 tablespoon snipped fresh cilantro or parsley; 1 tablespoon chopped fresh jalapeño (optional); 1/2 cup fat-free shredded Cheddar cheese; 2 tablespoons sliced black olives, drained; 2 tablespoons fat-free sour cream

January 26, 2012

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.

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