Salsa, cheese and reduced-fat sour cream can make a perfect topping for baked potatoes! You can get quite complex toppings (think black beans, avocado, coriander) but here is a basic favourite I like to make for a quick and easy meal.
4 baking potatoes
1 cup chopped green onions
1 cup shredded California Monterey Jack cheese
2 tbsp olive oil
1 1/2 cups Richie’s Fresh Red Salsa (mild, medium or hot)
1/2 cup reduced fat sour cream
Baking the potato:
Preheat oven to 200 degrees celsius. Pierce potatoes with a fork, brush with olive oil and wrap them in aluminium foil. Place the wrapped potatoes in the oven. You can lay them directly on the oven rack or place them on a baking sheet. Cook the potatoes for 1hr – 1hr 20mins, until their skin is crispy and sticking one with a fork meets no resistance.
Splitting and filling:
Split potatoes into two halves (taking care not to split apart). Top each potato serving evenly with cheese and sour cream, mashing them into each potato with a fork. Top with green onions, fresh salsa. Voila!