Western Wrangler Spuds

Categories: Vegetables, Camping
Yield: 4 Servings

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

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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