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

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. Read More »