- 1/2 cup Papalote Roasted Tomato Salsa – Serrano Tomatillo
- 4 baking potatoes
- 1/2 cup sour cream
- 2 tbsp. chopped cilantro
- 1/2 cup shredded cheddar cheese
Pierce potatoes once with a fork and bake them at 400º for 45 minutes or until soft. Remove potatoes from the oven, slice off top and set aside.
Scoop Potato meat out of each potato keeping skins intact. Mash with sour cream, fresh cilantro, and Papalote Roasted Tomato Salsa.
Scoop mixture back into skins and top with cheese.