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Prep Time: 5 Minutes Cook Time: 70 Minutes |
Ready In: 75 Minutes Servings: 12 |
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A delicious cross between two dishes, this flavourful dish is the perfect pair for ground beef scramble-fried with tomatoes and corn. Ingredients:
1 russet potato |
1/3 cup salsa (mild, medium, or hot) |
1 tablespoon salsa con queso, warmed (mild, medium, or hot) |
1 tablespoon sour cream |
corn tortilla chips, to serve |
Directions:
1. Pierce the potato several times with a fork.
2. Bake the potato in a preheated 450* oven for about 1 hour until tender.
3. Split the potato slightly with a knife and scoop the flesh into a bowl.
4. Mash the flesh with the salsa and scoop back into the potato skin.
5. Bake for an additional 5 minutes.
6. Drizzle with salsa con queso, and serve with a dollop of sour cream and corn chips.
7. Enjoy!
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