1 cup (4 ounces) shredded Monterey Jack cheese with peppers
How to Make It
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.