Mexican Baked Potato

Name: Mexican Baked Potato
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Ingredients: 6 russet potatoes, washed; 6 tablespoon olive oil; 3 teaspoons kosher salt; 3 teaspoons freshly ground black pepper; 1 ½ cup shredded Mexican blend of cheddar cheese; 12 tablespoon sour cream; 6 tablespoons Sabra Chunky Pico De Gallo Salsa; 6 tablespoons chopped fresh cilantro

jamiegeller.com

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Prep Time: 10 minutes

Cook Time: 60 minutes

Total: 70 minutes

Servings: 6

Author : Jamie Geller

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Ingredients

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6 russet potatoes, washed6 tablespoon olive oil3 teaspoons kosher salt3 teaspoons freshly ground black pepper1 ½ cup shredded Mexican blend of cheddar cheese12 tablespoon sour cream6 tablespoons Sabra Chunky Pico De Gallo Salsa6 tablespoons chopped fresh cilantro

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Instructions

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Step 2

Preheat oven to 400° F. Lightly spray a baking sheet with cooking spray.

Step 3

In a bowl toss potatoes with oil, salt, and pepper until completely coated. Place on prepared baking sheet and bake until fork tender, about 60 minutes.

Step 4

Make a small slit lengthwise, about 1-inch deep in each potato, being careful not to cut all the way through . Pinch and press the sides to open the potatoes in the center. Divide the cheese, sour cream and salsa evenly among the potatoes. Garnish with chopped cilantro.