There’s nothing more satisfying than a yummy baked potato as a side dish. Why not consider it the main course? The potato is packed with potassium, minerals and a whole lot of satisfying yum. When you make this recipe below, you add GourGanics salsa, a delicious ingredient that adds enough zip to consider a large stuffed tater as a vegetarian meal. Try to get a USDA organic potato from a local farmer and you’ll eat local and sustainable. It will make you feel great, inside and out!

Cook time: 55 minutes

4 large organic baking potatoes with good thick jackets

1 jar GourGanics salsa

1 tablespoon organic olive oil

¼ teaspoon organic salt

¼ teaspoon organic pepper

2/3 cup organic sour cream or dairy free choice

organic cheddar cheese  or dairy free choice to taste

Scrub potatoes and poke them with a fork. Bake in a 400 degree oven for 50 minutes. Wait for them to cool and slice neatly down the center. Gently scoop out the insides, leaving 1/3 of an inch potato still there, the jackets get stuffed later. Mash the insides of the potatoes and combine with ½ jar salsa, sour cream, olive oil, salt, pepper and cheese to taste. Spoon back into the jackets and bake for 10 minutes or until warm and yummy. Top with extra salsa, cheese and sour cream. If you don’t dig dairy, just replace the sour cream and cheese with soy or other dairy free choices.