| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Vegetables, Camping | 4 | Servings | |
INGREDIENTS
| 4 | lg | Baking potatoes |
| 1/2 | lb | Lean ground beef |
| 6 | oz | Pasteurized process cheese spread, cut into small cubes (about 1 cup) |
| 1/2 | c | Old El Paso Salsa |
| 1/4 | c | Sour cream, if desired |
| 1/4 | c | Sliced green onions |
INSTRUCTIONS
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@attcanada.net Source: Pillsbury Grilling, Picnics & Camping Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on May 17, 1999
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