Mexican Topping

         Yield: 4 Servings
Categories: Tex-mex, Luncheon, Potatoes

4 lg Idaho baking potatoes; baked 1/2 c Prepared salsa 1/4 c Shredded low-fat monterey -jack cheese 1 tb Chopped fresh cilantro 1. Cut baked potatoes in half lengthwise, cutting almost to base of potato. Mash slightly with fork, leaving in skins. 2. Spoon salsa over each potato, dividing evenly. Top with cheese and cilantro. Makes 4 servings. Preparation time: About 15 minutes. Per serving: About 169 cal, 6 g pro, 33 g car, 2 g fat, 9% cal from fat, 4 mg cholesterol, 307 mg sod, 4 g fiber. Busted by Gail Shermeyer <> Recipe by: Low-Fat Meals, Woman's Day, 4/96