Being a Texas girl, everything just tastes better with salsa. Scrambled eggs a little bland? That’s alright just add some spicy salsa and now they are full of rich flavor.

I love giving regular dishes Tex Mex flair. If you like a little zest in your meals, you will love this baked potato.

It is a quick meal to make when you are tired from a long day at the office or simply have no time to cook – but want something pretty nourishing for your body.

You will need: 1 large Russert potato, ½ cup salsa, ½ avocado, 1 handful of Mexican shredded cheese, 1 tbsp. butter, 2 tbsp. low fat sour cream and salt and pepper to taste!

First of all, I cook my potatoes in the microwave. It is way faster and so much easier. And, to me, tastes just as good. No shame. So, just pop your potato in the microwave (be sure to scrub the ruddy outside before) for about 5 minutes – maybe a tad longer.

Once you think it is done (mine typically takes 7 minutes – random, I know), slice the potato down the center with a knife and press the two sides into each other – to mash up all the insides.

Dump the butter and sour cream on the potato. Let them melt then pour the cheese on top, followed by the salt, pepper, avocado slices and lastly salsa.

There you go – a bonafide Tex Mex Baked Potato! {Gluten free, naturally -Yum}.