Salsa Spuds
Say hello to your new favorite comfort food with a zesty twist—Salsa Spuds! This quick and easy recipe transforms perfectly baked Russet potatoes into a flavor-packed meal, loaded with tangy salsa, gooey melted cheddar cheese, and a sprinkle of fresh green onions for a refreshing crunch. With just 10 minutes of prep time, these stuffed baked potatoes are a celebration of simple ingredients brought to life with vibrant Mexican-inspired flavors. Whether you're using your favorite store-bought salsa or showcasing your homemade blend, the customizable toppings—including a dollop of creamy sour cream—make this dish endlessly versatile. Perfect for weeknight dinners or as a party-ready side, Salsa Spuds are sure to impress with their irresistible combination of crispy potato skins, tender interiors, and bold, cheesy toppings.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Salsa (store-bought or homemade)
- 1 cup Cheddar cheese, shredded
- 2 tablespoons Green onions, chopped
- 0.5 cup Sour cream (optional)
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the potatoes thoroughly, then pat them dry with a kitchen towel.
Pierce each potato several times with a fork to allow steam to escape during cooking.
Rub the potatoes with olive oil, then sprinkle them with salt and black pepper to evenly coat the surface.
Place the potatoes directly on the middle oven rack and bake for 45-50 minutes, or until they are tender when pierced with a knife.
While the potatoes are baking, prepare the toppings. If using homemade salsa, ensure it’s ready. Grate the cheddar cheese and chop the green onions for garnish.
Once the potatoes are fully cooked, remove them from the oven and let them cool for 5 minutes.
Carefully slice each potato lengthwise, making sure not to cut all the way through. Gently squeeze the ends of each potato to create an opening in the center.
Spoon approximately 3-4 tablespoons of salsa into the center of each potato, spreading it evenly.
Sprinkle shredded cheddar cheese over the salsa-filled potatoes, dividing it evenly among the four.
Return the potatoes to the oven for 5-7 minutes, or until the cheese is melted and bubbly.
Remove the potatoes from the oven and garnish with chopped green onions.
Optionally, serve with a dollop of sour cream on top if desired.
Serve hot and enjoy your flavorful Salsa Spuds!
Nutrition Facts
Calories |
1982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.8 g | 73% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 5269 mg | 229% | |
| Total Carbohydrate | 299.1 g | 109% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 34.4 g | ||
| Protein | 72.4 g | 145% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1226 mg | 94% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 7809 mg | 166% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
