4 large russet
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
1 tablespoon chopped black olives (optional)
1 tablespoon chopped jalapeno pepper
Preheat oven to 425F. 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 350F. 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
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.