Although you can serve this as a side dish, it's filling enough to make a main course. Small gatherings are good occasions for my stuffed potatoes—they're so easy to throw together. Our 10-acre farm outside Toronto is nowhere near to the Southwest, of course. I love Mexican food, though, and this makes a nice alternative to tacos. I like its zesty taste, too.
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VERIFIED BY Taste of Home Test Kitchen
- 6 large baking potatoes
- 1/2 pound lean ground beef
- 1 medium onion, finely chopped
- 1 clove garlic, minced
- 1 can (16 ounces) refried beans
- 1 jar (8 ounces) spicy Mexican salsa
- Dash pepper
- 1 cup sour cream
- 2 tablespoons finely chopped green onion
- 2 tablespoons finely chopped tomato
- Corn or tortilla chips for garnish
- Bake potatoes at 400° for 1 hour or until they are tender. Meanwhile, in medium saucepan, brown ground beef, onion and garlic. Drain fat; add beans, salsa and pepper to taste. Simmer, stirring occasionally, 40 minutes or until thickened. To serve, cut an "x" in the top of each potato. Fluff potato pulp with a fork and spoon beef mixture over each potato. Garnish with a dollop of sour cream and sprinkle with chopped green onion and tomato. Serve with corn chips, if desired. Yield: 6 servings.
Originally published as Tex-Mex Stuffed Potatoes in Country Woman September/October 1990, p29