| 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:
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