Recipe - Western Wrangler Spuds

4 lg Baking potatoes
One half pound Lean ground beef
6 ounce Pasteurized process cheese
spread, cut into small
cubes (about 1 cup)
One half cup Old El Paso Salsa
One fourth cup Sour cream, if desired
One fourth cup Sliced green onions

Scrub potatoes; wrap each in heavyduty foil. Prick potatoes with fork
(through foil) to allow steam to escape.

When ready to cook, bake potatoes over campfire coals for 1 hour or until
forktender, turning frequently.

Meanwhile, in small skillet, brown ground beef; drain. Stir in cheese and
salsa. (Cheese will not melt completely).

Remove foil from potatoes. Cut Xshaped slit in top of each potato. Gently
squeeze lower portion of potato to force cooked potato up through slit.
Spoon beef mixture over potatoes. Top with sour cream; sprinkle with
onions. Yield: 4 servings Typed in MMFormat by
cjhartlin.msn@attcanada.net Source: Pillsbury Grilling, Picnics & Camping

Posted to MMRecipes Digest V4 #13 by cjhartlin@email.msn.com on May 17,
1999