| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Ground beef, Main dishes, Potatoes, Bobbie – no |
4 |
Servings |
INGREDIENTS
| 4 |
lg |
Baking potatoes |
| 1/2 |
lb |
Lean ground chuck |
| 1/3 |
c |
Onion; chopped |
| 1 |
ts |
Salt |
| 1 |
ds |
Freshly ground black pepper |
| 1/2 |
ts |
Oregano |
| 1/2 |
ts |
Chili powder |
|
|
Cheddar cheese; shredded |
INSTRUCTIONS
Wrap scrubbed,dried, pricked potatoes in aluminum foil and bake at 400° for
1 hour or until well done. While potatoes are baking, brown beef and onion
lightly. When potaotes are done, cut in halves lengthwise right through the
foil. Scoop out the inside, mash well and add seasonings. Drain off excess
fat from meat. Combine meat and potato mixtures. Return to shells. Top with
shredded cheese. Bake at 400° for 20 minutes or until cheese is nicely
melted. MC formatting by bobbi744@sojourn.com
NOTES : Anthony Quinn says that he is a very good cook. His food passions
are for Mexican and Italian food. This dish was invented once when he was
living on a little farm in Connecticut and had to feed 30 people He had
lots of potatoes and not much else in the house. He thinks it is his best
dish he ever invented.
Recipe by: Celebrity Cookbook by Johna Blinn '81
Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on
Apr 13, 1998
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