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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 4 |
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This quick-and-easy recipe fits in well with a busy schedule. Along with a garden salad, it makes a nice light meal for two, but when you want something more filling, serve this potato with a small broiled steak. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
1 large baking potato |
1/4 lb ground beef |
1 tablespoon chopped onion |
1/4 cup salsa |
1/4 teaspoon worcestershire sauce |
2 tablespoons shredded cheddar cheese |
sour cream |
Directions:
1. Scrub and pierce potato; place on a microwave-safe plate. Microwave, uncovered, on high for 4-5 minutes or until tender, turning once. Let stand while preparing topping.
2. Crumble meat into a shallow microwave-safe bowl; add onion. Cover and microwave on high for 2-2 1/2 minutes or until meat is no longer pink, stirring once; drain. Stir in salsa and Worcestershire sauce. Cut potato in half lengthwise; fluff pulp with fork. Top each half with meat mixture, cheese and sour cream.
3. Note: To prepare in a conventional oven, bake potato at 400 for 40 minutes or until tender. Cook beef and onion in a skillet until meat is no longer pink; drain. Stir in salsa and Worcestershire sauce. Assemble as directed.
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