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Stuffed Baked Potatoes

Stuffed Baked Potatoes

Southern Living NOVEMBER 2000

  • Yield: 4 servings

Ingredients

  • 4 large baking potatoes
  • 4 cups Mexican Meat Mix
  • 1 (8-ounce) container sour cream
  • 3 green onions, sliced
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup (4 ounces) shredded Monterey Jack cheese with peppers

Preparation

Bake potatoes at 450° for 1 hour or until tender.

Cut potatoes in half, and scoop out pulp, leaving 1/4-inch-thick shell. Combine potato pulp, Mexican Meat Mix, sour cream, green onion, cilantro, salt, and pepper. Spoon mixture into potato shells; sprinkle with cheese.

Bake at 450° for 10 minutes or until thoroughly heated.

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