Ingredients:

  • 4 large Russet Potatoes (approx. 300g each), scrubbed clean
  • 2 Tbsp Olive Oil (30 ml)
  • 1 tsp Coarse Sea Salt (5 g), plus more for finishing
  • 1/2 tsp Freshly Ground Black Pepper (2 g)
  • 400 g Roma Tomatoes, diced fine
  • 75 g Red Onion, finely minced
  • 2 medium Jalapeños (or Serranos for extra heat), finely minced, seeds optional
  • 1/4 cup Fresh Cilantro, chopped
  • 1 clove Garlic, minced or grated
  • 1 Tbsp Freshly squeezed Lime Juice (15 ml)
  • Fine Sea Salt, to taste
  • 1 cup Full-Fat Soured Cream (240 g)
  • 2 Tbsp Fresh Chives or Scallions (green part only), finely snipped
  • Pinch of Salt and Pepper for the cream

Instructions:

  1. Preheat oven to 220°C (425°F). Thoroughly scrub the Russet potatoes. Using a fork or skewer, prick each potato 8-10 times all over to allow steam to escape.
  2. Drizzle the potatoes evenly with olive oil and roll them in a generous coating of coarse salt and pepper. Place the potatoes directly on the oven rack or a wire rack set over a baking sheet.
  3. Bake for 60 to 75 minutes, or until the skin is deep golden brown and taut. The internal temperature should reach 98°C (208°F).
  4. While potatoes bake, prepare the Salsa Roja: combine the diced tomatoes, minced red onion, jalapeños, cilantro, garlic, lime juice, and salt in a medium bowl. Stir well and allow to rest.
  5. Prepare the Cream Topping: In a small bowl, lightly stir together the soured cream and the snipped chives/scallions. Set aside.
  6. Once baked, remove the potatoes from the oven. Using an oven mitt, gently squeeze the short ends toward the center to loosen the flesh. Slice the top open lengthwise (do not cut all the way through). Use a fork to quickly fluff the interior flesh.
  7. Assemble and Garnish: Spoon a generous amount of the fiery salsa roja over the exposed potato flesh. Top with a large dollop of the cool soured cream mixture. Serve immediately.