Southwest Baked Potatoes

Brenda.'s Note:

Lowfat twice baked potatoes with a taste of the Southwest.

• Total Time: 1 hrs 35 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 20 mins

Ingredients:

Servings: 4

• 4 large russet potatoes
• 1 cup prepared salsa
• 1 1/2 cups nonfat sour cream, divided
• 1/2 cup shredded reduced-fat monterey jack cheese, divided
• 2 tablespoons chopped fresh cilantro (optional)
• 1 tablespoon chopped black olives
• 1 tablespoon chopped jalapeno pepper

Directions:

1. Preheat oven to 425°F
2. Scrub potatoes; pat dry. Pierce potatoes several times with a fork. Bake until tender, about 1 hour.
3. Remove potatoes from the oven; reduce oven temperature to 350°F
4. Slice off tops of potatoes. Scoop out insides, keeping shells intact.
5. In a medium bowl, mash potatoes. Stir in salsa and 1 cup of sour cream.
6. Spoon potato mixture evenly into shells.
7. Sprinkle 1/4 cup of Monterey Jack cheese over tops. Place potatoes on a baking sheet. Bake until cheese melts, about 20 minutes.
8. Place potatoes on serving plates. Top with remaining sour cream and cheese. Sprinkle cilantro, olives, and jalapeno pepper on top. Serve immediately.

Reviews

[Susie D]

I made these to serve with a green salad for lunch, but they would be good with almost anything. I microwaved the potatoes until they were soft enough to scoop out & then baked them for the final cooking time. The salsa flavor added a nice change to twice baked potatoes. Ole!

[Boomette]

I microwaved the potatoes 10 minutes. I used mild salso because of my son. I used fresh chives and omitted the jalapeno pepper. It was great. Thanks Brenda :) Made for the Saucy Senorita of ZWT5

[lazyme]

I loved these! I did microwave the potato, and I used a Mexican 4-cheese blend (montery jack, asadero, cheddar, queso quesadilla), and a medium salsa. I was very pleasantly surprised how good the salsa was in this potato! Thanks Brenda for a great keeper. I can't wait to make this again. Made for ZWT5 2009.