1-4 large (8 to 12 ounces each) russet baking potatoes
For each potato
2 tablespoons prepared salsa
1 tablespoon shredded cheese of choice
1 tablespoon light sour cream
Salt and pepper to taste
Heat the oven to 475 degrees.
Scrub the potato skins, and prick each potato twice with a fork. Bake, uncovered, directly on the oven racks (no baking pan needed) for 1 hour. Using oven mitts or long tongs, carefully remove potatoes from the oven.
To serve immediately, slice the top open and, with oven mitts, squeeze the potato like a coin purse to open. Top with salsa, cheese and sour cream, or other toppings of choice. If not eating now, let potatoes rest until cool.
For use in future recipes, place potatoes in a zipper-top bag or covered container, and refrigerate until ready to use, up to 3 days. (Do not freeze.)
To rewarm, split the potatoes and heat for 3 to 4 minutes on high in the microwave. Top with toppings of choice and warm for another 1 to 2 minutes. Serve.
Serves one to four.
@Recipe nutrition:Nutrition values per potato (with sour cream, cheese and salsa): 255 calories (13 percent from fat), 4 g fat (2 g saturated), 50 g carbohydrates, 5 g fiber, 7 g protein, 12 mg cholesterol, 265 mg sodium.