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Seriously Stuffed Potatoes
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| 4 large | russet potatoes |
| 1/2 cup | milk |
| Salt | |
| pepper | |
| 1 jar | TJ's corn and chile tomato-less salsa |
| 1 cup | shredded cheddar |
| 1 cup | crushed tortilla chips |
| 1/2 cup | cilantro, chopped |
| 1/2 cup | green onions, chopped |
| Sour cream |
Bake potatoes. When cool enough to handle, cut off the top of each and scoop potato from skins into a large bowl, leaving about 1/4" potato lining skins. Mash with milk, season with salt and pepper to taste. Mix in corn salsa, chips, half the cheese, half the cilantro and half the onions. Fill each of the skins with the potato mixture, mounding it in the center. Top with remainder of cheese. Return to oven and bake until heated through, about 20 mins. Garnish withs our cream, remainder of onions and cilantro.
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