taco-topped potato
By Yankee Magazine|Feb 04 2007|
Ingredients
Taco-Topped Potato
1 large baking potato
1/4 lb. Ground beef
1 Tbs. Chopped onion
1/4 cup salsa
1/4 tsp. Worcestershire sauce
2 Tbs. Shredded cheddar cheese
Sour cream
Instructions
Scrub and pierce potato; place on a microwave-safe plate.
Microwave, uncovered, on high for 4-5 minutes or until tender,
Turning once. Let stand while preparing topping. Crumble meat into
A shallow microwave-safe bowl; add onion. Cover and microwave on
High for 2 to 2-1/2 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.
Note: This recipe was tested in an 850-watt microwave. 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.
