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Baked Potatoes with Salsa and Sour Cream

This side dish goes well with steak, grilled chicken, or pork loin or chops.

  • Servings: 4
Baked Potatoes with Salsa and Sour Cream

Source: Everyday Food, April 2011


  • 4 scrubbed small russet potatoes (about 1 pound total)
  • Coarse salt and ground pepper
  • 1/2 cup salsa
  • 1/4 cup sour cream


  1. Preheat oven to 400 degrees. With a fork, prick potatoes in several places. Bake directly on oven rack until tender when pierced with a knife, 40 to 50 minutes. Remove potatoes from oven, cut open, and season with salt and pepper. Top potatoes with salsa and sour cream.

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