Southwest Baked Potatoes

1. Preheat oven to 425°F

2. Scrub potatoes; pat dry. Pierce potatoes several times with a fork. Bake until tender, about 1 hour.

3. Remove potatoes from the oven; reduce oven temperature to 350°F

4. Slice off tops of potatoes. Scoop out insides, keeping shells intact.

5. In a medium bowl, mash potatoes. Stir in salsa and 1 cup of sour cream.

6. Spoon potato mixture evenly into shells.

7. Sprinkle 1/4 cup of Monterey Jack cheese over tops. Place potatoes on a baking sheet. Bake until cheese melts, about 20 minutes.

8. Place potatoes on serving plates. Top with remaining sour cream and cheese. Sprinkle cilantro, olives, and jalapeno pepper on top. Serve immediately.

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Nutrient	Quantity
Total fats	0.4732 g
Protein	4.0458 g
Carbohydrates	17.703 g
Energy	77.4912 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0132 g
Water	239.1298 g
Calcium, Ca	80.015 mg
Lutein + zeaxanthin	596.1312 g
Fiber, total dietary	5.1535 g
Fatty acids, total saturated 22:0	0.0002 g
Carotene, beta	827.7562 g
Niacin	2.9309 mg
Vitamin A, RAE	69.5775 g
Riboflavin	0.0903 mg
Tocopherol, beta	0.0876 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0028 g
Stigmasterol	0.06 mg
Sodium, Na	1849.6888 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0002 g
Total lipid (fat)	0.4732 g
Manganese, Mn	0.3052 mg
Fructose	5.6599 g
Fatty acids, total saturated 16:0	0.0447 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0035 g
Sucrose	0.65 g
Choline, total	33.9579 mg
Sugars, total	10.6752 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	0.0113 g
Vitamin B-6	0.4738 mg
Selenium, Se	2.3805 g
Ash	6.2732 g
Tocotrienol, delta	0.052 mg
Fatty acids, total saturated 18:1 undifferentiated	0.0511 g
Pantothenic acid	0.5465 mg
Beta-sitosterol	0.04 mg
Copper, Cu	0.1787 mg
Thiamin	0.0894 mg
Iron, Fe	1.1415 mg
Carbohydrate, by difference	17.703 g
Phosphorus, P	88.2225 mg
Folate, total	13.1588 g
Tocopherol, gamma	0.3668 mg
Fatty acids, total saturated 4:0	0.0002 g
Lycopene	15763.8 g
Fatty acids, total saturated 18:2 undifferentiated	0.1967 g
Carotene, alpha	4.4888 g
Glucose (dextrose)	4.3732 g
Fatty acids, total saturated 14:0	0.0004 g
Zinc, Zn	0.4859 mg
Tocopherol, delta	0.0006 mg
Fatty acids, total saturated 12:0	0.0002 g
Fatty acids, total polyunsaturated	0.2099 g
Tocotrienol, alpha	0.0011 mg
Vitamin A, IU	1394.1975 IU
Folate, DFE	13.1588 g
Vitamin C, total ascorbic acid	12.1512 mg
Phytosterols	0.1 mg
Fatty acids, total polyunsaturated 16:1 c	0.0002 g
Fatty acids, total polyunsaturated 18:1 c	0.0014 g
Fatty acids, total saturated 20:0	0.0002 g
Tocotrienol, beta	1.144 mg
Vitamin K (phylloquinone)	18.4206 g
Fatty acids, total saturated	0.0601 g
Fatty acids, total monounsaturated	0.0539 g
Folate, food	13.1588 g
Fatty acids, total polyunsaturated 17:0	0.0001 g
Cryptoxanthin, beta	9.9462 g
Vitamin E (alpha-tocopherol)	3.5794 mg
Magnesium, Mg	40.3638 mg
Potassium, K	739.37 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
cilantro	2 tablespoons	0.46	0.0734	0.0104
jalapeno pepper	1 tablespoon	1.6312	0.3656	0.0208
russet potato	4	0	0	0
black olive	1 tablespoon	0	0	0
monterey jack cheese	0.5 cup	0	0	0
nonfat cream	1.5 1/2	0	0	0
salsa	1 cup	75.4	17.264	0.442