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