Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Baked potatoes |
| 1 tablespoon | Corn oil |
| 1 small | Onion, minced |
| ½ teaspoon | Salt |
| ¼ teaspoon | Ground cimin |
| 1 teaspoon | Chili powder |
| ¼ cup | Chicken stock |
| 1 large | Tomato, peeled, diced |
| ½ cup | Cheddar cheese, grated |
STUFFED SPUDS
If you don't have any tortillas and feel like eating an enchilada, this is it. Slit tops of potatoes and remove pulp. Mash; cover and set aside. Keep shells warm. Heat oil in skillet. Add onion, cook until clear and soft, 10 mins. Add salt, cumin, chili powder, and stock; mix. Add tomato and mashed potato; mix. Cook over low heat 5 mins. Add 1/4c cheese; mix, heating thorugh. Heap filling into warm shells. Sprinkle each potato with 2T cheese. Bake 350 F until cheese is melted.