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Categories:
russet potatoes salsa nonfat sour cream shredded reduced fat Monterey fresh cilantro black olives jalapeno pepper
Viewed: 25 - Published at: 5 years agoIngredients
- 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
Method
- 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.
