| 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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