Mexican Stuffed Potatoes
By: Kristi Rimkus
Published: Monday, June 14, 2010 - 6:55am

Ingredients




1/2 pound extra lean beef, ground
1 cup salsa
4 mediums yukon gold potatoes
8 tablespoons low fat cheddar cheese, shredded
1 cup roma tomato, seeded and chopped
1/2 cup green onion, sliced
1/2 medium avocado, finely chopped
4 tablespoons sour cream

Preparation

1 Pierce potatoes and microwave the potatoes on high from 15 – 20 minutes until fork tender. 2 In a medium sized non-stick skillet over medium heat, cook hamburger until no longer pink, then add salsa and heat through. 3 Slice potatoes lengthwise and squish apart. Gently smash the insides with a fork. 4 Top each potato with 1/4 meat mixture, 1/4 tomatoes, 1/4 green onions, and 2 tablespoons cheese each. Microwave on high for 1 – 2 minutes until cheese melts. 5 Top each potato with avocado and 1 tablespoon sour cream.

About


No taco shells in the pantry? How about stuffing a potato with all your favorite taco ingredients?