Baked Potatoes with Homemade Salsa

Ingredients

3 medium size potatoes
Kosher Salt
Olive Oil or Canola Oil

Salsa:

2 tomatoes cut into cubes
1 can of kidney beans (or beans of preference)
1 medium sized onion chopped
Chilies if desired
Seasoning to taste (I used Indian Masalas & Salt)

Cilantro as garnish. Additional toppings listed below.

Scrub potatoes clean and keep the skin on. Poke 4 times with a fork on each side so potatoes don't explode while baking and release steam. Place on baking sheet and drizzle oil and kosher salt on both sides. Bake potatoes in a baking tray at 350 degrees for an hour. The skin should feel crispy and the inside slightly tender.

While potatoes are baking, make salsa by putting the onions, chilies, tomatoes, and kidney beans in a small pot and cooking it with seasoning. Depending on the texture, you may want to add some water or wait for the tomatoes to become soft and release their own juice. Season as desired and cook until all ingredients are hot/tender/tasty.

Remove potatoes from oven and carefully slice open. Watch out for steam. Spoon salsa mixture into the potatoes and garnish with cilantro.

Additional toppings include sour cream, shredded cheese, and butter. Without these, the meal is very wholesome, fiber-rich, and filled with limited healthy calories.

To make it into a bigger, more filling meal, I had chicken corn soup and a salad on the side.