| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Mexican | Mexican, Stuft spuds, Vegetarian | 2 | Servings |
INGREDIENTS
| 2 | Baked potatoes | |
| 1 | tb | Corn oil |
| 1 | sm | Onion, minced |
| 1/2 | ts | Salt |
| 1/4 | ts | Ground cimin |
| 1 | ts | Chili powder |
| 1/4 | c | Chicken stock |
| 1 | lg | Tomato, peeled, diced |
| 1/2 | c | Cheddar cheese, grated |
INSTRUCTIONS
STUFFED SPUDS If you don't have any tortillas and feel like eating an enchilada, this is it. Slit tops of potatoes and remove pulp. Mash; cover and set aside. Keep shells warm. Heat oil in skillet. Add onion, cook until clear and soft, 10 mins. Add salt, cumin, chili powder, and stock; mix. Add tomato and mashed potato; mix. Cook over low heat 5 mins. Add 1/4c cheese; mix, heating thorugh. Heap filling into warm shells. Sprinkle each potato with 2T cheese. Bake 350 F until cheese is melted. Posted to MM-Recipes Digest V3 #199 Date: Tue, 9 Jul 1996 19:53:29 -0400 From: Dan Schamber <dansch@haven.ios.com>
A Message from our Provider:
“Sir, my concern is not whether God is on our side; my greatest concern is to be on God’s side, for God is always right.#Abraham Lincoln”