A flavorful twist on classic baked potatoes, filled with a zesty Tex-Mex inspired mixture.
Preheat your oven to 425°F.
Preheating ensures even cooking of the potatoes.
Scrub the potatoes clean and pat them dry. Pierce each potato several times with a fork.
Piercing the potatoes allows steam to escape during baking.
Place the potatoes directly on the oven rack and bake until tender, about 1 hour.
Check for doneness by inserting a knife into the potato; it should slide in easily.
Remove the potatoes from the oven and let them cool slightly. Reduce the oven temperature to 350°F.
Letting the potatoes cool makes them easier to handle.
Slice off the tops of the potatoes and scoop out the insides into a mixing bowl, leaving the shells intact.
Be gentle to avoid tearing the potato skins.
Mash the potato insides and mix in the salsa, sour cream, and half of the cheese.
Mix thoroughly to ensure a smooth and creamy filling.
Spoon the filling back into the potato shells evenly.
Overfill slightly for a generous presentation.
Place the filled potatoes on a baking sheet and sprinkle the remaining cheese on top. Bake until the cheese is melted, about 20 minutes.
For a golden top, broil for the last 2 minutes.
Garnish with cilantro and olives before serving.
Serve immediately for the best taste and texture.
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