Western wrangler spuds
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Baking potatoes |
| ½ | pounds | Lean ground beef |
| 6 | ounces | Pasteurized process cheese spread, cut into small cubes (about 1 cup) |
| ½ | cup | Old El Paso Salsa |
| ¼ | cup | Sour cream, if desired |
| ¼ | cup | Sliced green onions |
Directions
Scrub potatoes; wrap each in heavy-duty foil. Prick potatoes with fork (through foil) to allow steam to escape.
When ready to cook, bake potatoes over campfire coals for 1 hour or until fork-tender, turning frequently.
Meanwhile, in small skillet, brown ground beef; drain. Stir in cheese and salsa. (Cheese will not melt completely).
Remove foil from potatoes. Cut X-shaped slit in top of each potato. Gently squeeze lower portion of potato to force cooked potato up through slit.
Spoon beef mixture over potatoes. Top with sour cream; sprinkle with onions. Yield: 4 servings Typed in MMFormat by cjhartlin.msn@... Source: Pillsbury Grilling, Picnics & Camping Posted to MM-Recipes Digest V4 #13 by cjhartlin@... on May 17, 1999