Ingredients for Southwest Baked Potatoes
- Russet Potatoes
- 1/2 cup salsa
- Nonfat Sour Cream
- Reduced Fat Monterey Jack Cheese
- Fresh Cilantro
- Black Olives
- 1-2 jalapeño peppers, finely chopped (optional)
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How to Make Southwest Baked Potatoes
- Preheat oven to 425°F (220°C).
- Scrub 4 large russet potatoes thoroughly.
- Pat potatoes dry with a paper towel.
- Pierce each potato several times with a fork.
- Bake for 50-60 minutes, or until tender when pierced with a fork.
- Remove potatoes from the oven and let cool slightly.
- Reduce oven temperature to 350°F (175°C).
- Slice off the tops of the potatoes and set aside.
- Scoop out the insides of the potatoes, leaving about 1/4-inch of potato in the shells. Set shells aside.
- In a medium bowl, mash the cooked potato flesh with a fork or potato masher.
- Stir in 1/2 cup of your favorite salsa, 1 cup of reduced-fat sour cream, and salt and pepper to taste.
- Spoon the potato mixture evenly back into the potato shells.
- Sprinkle 1/4 cup of shredded Monterey Jack cheese over the tops of the potatoes.
- Place the stuffed potatoes on a baking sheet.
- Bake for 15-20 minutes, or until the cheese is melted and bubbly.
- Remove from oven and let cool for a few minutes.
- Top with remaining sour cream and cheese, if desired.
- Garnish with 1/4 cup chopped fresh cilantro, 1/4 cup sliced black olives, and 1-2 finely chopped jalapeño peppers (optional).
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
47g
Fat
7g
Carbs
27g