Get Loaded, as in, Loaded Baked Potatoes

I’ve detailed my love for potatoes before, and here’s a recipe that never fails for a filling lunch.

By K

You’ll need:

One large baking potato

Half cup mixed vegetables of your choice (Zucchini and yellow squash are great, bell peppers and onion are a good topping, or some people love broccoli)

¼ cup salsa

¼ cup light sour cream

2 tablespoons 2% milk shredded cheese of your choice (Monterey jack is a personal fave)

Spray butter

Salt and pepper to taste

Bake your potato for about an hour at 350, or until you can stab it with a fork and remove it easily.

While your potato is nearing completion, heat vegetables in a small frying pan coated in non-stick cooking spray. Season as desired.

Take thoroughly baked potato and cut in half. Mush the sides inward to make the potato fluff away from the skin, then add vegetables to the top. Sprinkle on cheese, then add salsa, sour cream, and keep your spray butter, salt, and pepper handy on the side for when you’ve finished your toppings. This makes a really filling lunch and is really quite healthy so long as you don’t get overzealous with the sour cream and cheese.