Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Baked Potatoes with Salsa and Sour Cream Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 This simple 3-ingredient side dish goes well with steak, grilled chicken, or pork loin or chops. Ingredients 4 scrubbed small russet potatoes (about 1 pound total) Coarse salt and ground pepper ½ cup salsa ¼ cup sour cream Directions 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. Rate it Print