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Potato Skin Nachos

Source of Recipe

adapted from the Low-Salt Cookbook


List of Ingredients

1 pound whole finger potatoes or small red potatoes, cut into wedges
cooking spray
1 teaspoon no salt chili powder

BEAN TOPPING:
1/4 cup no salt chicken broth
1 small onion, chopped (1/2 cup)
1 cup pureed cooked pinto beans
1 teaspoon no salt chili powder
1 teaspoon very low sodium beef bouillon granules
1/8 teaspoon pepper

TOMATO SALSA:
2 medium italian plum tomatoes
1/2 cup chopped bell pepper, any color
1/4 cup chopped red onion
1 tablespoon snipped fresh cilantro or parsley
1 tablespoon chopped fresh jalapeno


Recipe

Preheat oven to 375 degrees. Put potatoes on a nonstick baking sheet; lightly spray with nonstick cooking spray or olive oil spray. Sprinkle potatoes evenly with 1 tsp. chili powder. Bake for 30 minutes or until potatoes are tender when pierced with a fork.
Meanwhile, for bean topping, heat a medium skillet over medium heat. Add cookkjing broth and then cook onion and garlic for 3-4 minutes or until onion is translucent. Add remaining topping ingredien4ts and cook for 1 minute, or until mixture is warmed through, stirring occasionally. Spread mixture in large shallow serving bowl and let cool for 5-10 minutes. For salsa, in medium bowl, combine all ingredients.
Serve potatoes with beans and salsa as desired.. could also put in the mix some shredded lettuce and some cooked lean ground beef or turkey (that has salt-free taco seasoning mixed in before cooking...)..