With adult help at the
stove, kids can make these stuffed baked potatoes. While simmering,
set up an assembly line with the rest of the toppings for everyone
to fix their own and serve with a salad and fruit kabobs.
Pork &
Potatoes Ole
- 1/2 pound boneless pork
loin, cut into 1/4-inch pieces
1 small onion, coarsely chopped
1/2 green pepper, coarsely chopped
1 clove garlic, minced
1 tablespoon vegetable oil
1 (16-ounce) can crushed tomatoes
1 (8-ounce) can kernel corn, drained
4 teaspoons chili powder
2 teaspoons ground cumin
4 medium baking potatoes, baked
-
- Garnish:
1/2 cup shredded Cheddar cheese (optional)
4 tablespoons sour cream (optional)
- In deep heavy skillet,
brown pork, onion, green pepper and garlic in oil over medium-high
heat, about 8 to 10 minutes.
- Stir in all remaining
ingredients except potatoes and garnish. Simmer, covered, 15
minutes. (Can be made up to this point 1 to 2 days ahead, cover
and refrigerate. Reheat in microwave or on stovetop).
- Split open hot potatoes.
Spoon one cup pork filling over each potato; top with cheese
and sour cream, if desired.
Serves 4.
Nutrition Facts
Calories 416 calories
Protein 20 grams
Fat 8 grams
Sodium 401 milligrams
Cholesterol 33 milligrams
Recipe provided courtesy
of Pork, The Other White Meat.
