Southwest Baked Potatoes

Name: Southwest Baked Potatoes
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 4 serving(s)
Ingredients: 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

Submitted by Brenda.

"Lowfat twice baked potatoes with a taste of the Southwest."

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photo by Boomette

Ready In:: 1hr 35mins
Ingredients:: 7
Serves:: 4

ingredients

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

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

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Reviews

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!

Susie D
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

Boomette
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.

lazyme
We enjoyed these as a great change of pace for stuffed potatoes. I used green salsa since I was serving this with an entree that had red salsa. I mixed some of the cheese into the potato mixture, then sprinkled the rest on top. I cooked this entire recipe in the microwave; "baking" the potatoes and then cooking the finished product for about 5 minutes.

Ginny Sue
My family declared these "the best potatoes ever." I started putting things together before re-reading the directions and mixed all of the stuff into the scooped out potatoes instead of putting it all on top, but we liked it that way. Really good mix of ingredients - Thanks for posting!

patti k.