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Taco-Topped Potato
Nb persons: 2
Yield:
Preparation time: 10
Total time: 15
Source:
| 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. -Linda Brausen, Janesville, Wisconsin | |
| 1 large | baking potato |
| 1/4 pound | ground beef |
| 1 tablespoon | chopped onion |
| 1/4 cup | salsa |
| 1/4 teaspoon | Worcestershire sauce |
| 2 tablespoons | shredded cheddar cheese |
| Sour cream | |
DIRECTIONS
Scrub and pierce potato; place on a microwave-safe plate. Microwave, uncovered, on high for 3-4 minutes on each side or until tender; set aside.
Crumble meat into a shallow microwave-safe bowl; add onion. Cover and microwave on high for 1-1/2-2 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. Yield: 2 servings. Editor's 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.
or Microwave for 3 minutes, then bake for 20 minutes at 375 degrees in a conventional oven to crisp the skins.
Nutrition Facts: 1 serving is 1/2 each - Calories 294; Fat 9g; Sodium 228mg; Carbs 35g; Fiber 4g; Protein 17g
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