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

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