| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Beef and Salsa Stuffed Potatoes

4 large baking potatoes

1 pound lean ground beef
1/2 cup onion, chopped
1 cup tomato-based salsa

Salt and pepper to taste
1 cup shredded cheddar cheese

2 green onions, finely sliced (tops included)

Sour cream for accompaniment (optional)

1. Scrub potatoes and dry well. Bake for 45 minutes to 1 hour at 425*F (220*C) until tender, or microwave on HIGH 8 to 10 minutes or until tender, rotating 1/4 turn after 4 minutes. Let stand 5 minutes.
2. Meanwhile, cook ground beef and onion together until meat is done; drain if necessary. Stir in salsa and continue cooking for 3 to 4 minutes. Season to taste with salt and pepper.
3. Cut potatoes in half lengthwise; fluff up pulp with fork. Place potato halves on a baking sheet. Season with salt and pepper to taste
4. Spoon an equal amount of beef mixture onto each potato half. Top with equal amounts of cheese and green onion.
5. Return to oven for 5 to 10 minutes or until cheese has melted.
6. Serve garnished with dollop of sour cream, if desired.

Makes 4 servings.