Taco-Topped Potato Recipe

Taco-Topped Potato Recipe photo by Taste of Home

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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 we want something more filling, I'll serve this potato with a small broiled steak. -Linda Brausen, Janesville, Wisconsin

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Taco-Topped Potato Recipe

Prep/Total Time: 15 min.

Yield: 2 Servings

10 5 15

Ingredients

1 large baking potato
1/4 pound ground beef
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With Johnsonville Italian Sausage.
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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.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 serving (1/2 each) equals 294 calories, 9 g fat (4 g saturated fat), 45 mg cholesterol, 228 mg sodium, 35 g carbohydrate, 4 g fiber, 17 g protein.

Originally published as Taco-Topped Potato in Reminisce July/August 1999, p49