Firehouse Potatoes

• 4 medium russet baking potatoes, baked and cooled
• 2 to 3 Tbs. vegetable oil
• 1 cup finely chopped onion
• 1/2 tsp. paprika or mild chili powder
• 1/2 cup prepared salsa
• 13 cup low-fat sour cream
• 1/4 to 13 cup sliced pickled jalapeno peppers, drained
• 1 to 1 1/2 cups grated pepper Jack cheese

1. Preheat oven to 400F.
2. Cut potatoes into large, bite-size pieces, and set aside.
3. In large, ovenproof skillet, heat 2 Tbs.
4. oil over medium heat.
5. Add onion, and cook, stirring often, until softened, 5 minutes.
6. Add remaining oil and potatoes, and cook, stirring often, until heated through, about 5 minutes.
7. Season with salt to taste.
8. Sprinkle with paprika and cook, stirring often, 1 minute.
9. Remove pan from heat.
10. Spoon salsa, then sour cream, over potatoes.
11. Sprinkle with jalapenos and cheese.
12. Bake potatoes in skillet until cheese is melted, 5 to 7 minutes.
13. Serve right from skillet.

russet baking potatoes, vegetable oil, onion, paprika, salsa, lowfat sour cream, jalapeno peppers, pepper

Taken from www.vegetariantimes.com/recipe/firehouse-potatoes/ (may not work)