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Prep 5min
Total1hr5min
Ingredients6
Servings4
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Ingredients
4
large baking potatoes
1/2
lb. lean ground beef
6
oz. pasteurized process cheese spread, cut into small cubes (about 1 cup)
1/2
cup salsa
1/4
cup sour cream, if desired
1/4
cup sliced green onions
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Steps
1
Scrub potatoes; wrap in heavy-duty foil. Prick potatoes with fork (through foil) to allow steam to escape.
2
When ready to cook, bake potatoes over campfire coals for 1 hour or until fork-tender, turning frequently.
3
Meanwhile, in small skillet, brown ground beef; drain. Stir in cheese and salsa. (Cheese will not melt completely).
4
Remove foil from potatoes. Cut x-shaped 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.
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The low moisture and high starch content of russet potatoes make them perfect baking potatoes.
Use lean ground turkey and nonfat sour cream to cut about 5 grams of fat from each serving.
Enjoy these hearty potatoes with thick slices of grilled buttered French bread, carrot and celery sticks and sliced cucumbers.
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