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Western Wrangler Spuds

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Western Wrangler Spuds
  • Prep 5 min
  • Total 1 hr 5 min
  • Ingredients 6
  • Servings 4
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Looking for a delicious dinner? Then enjoy these cheesy spuds made using Old El Paso® Salsa, potatoes and beef.
Updated Aug 9, 2012

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 Old El Paso™ Salsa
  • 1/4 cup sour cream, if desired
  • 1/4 cup sliced green onions

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.

Tips from the Pillsbury Kitchens

  • tip 1
    The low moisture and high starch content of russet potatoes make them perfect baking potatoes.
  • tip 2
    Use lean ground turkey and nonfat sour cream to cut about 5 grams of fat from each serving.
  • tip 3
    Enjoy these hearty potatoes with thick slices of grilled buttered French bread, carrot and celery sticks and sliced cucumbers.

Nutrition Information

490 Calories, 20g Total Fat, 23g Protein, 54g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
490
Calories from Fat
180
Total Fat
20g
31%
Saturated Fat
11g
55%
Cholesterol
65mg
22%
Sodium
860mg
36%
Total Carbohydrate
54g
18%
Dietary Fiber
5g
20%
Sugars
8g
Protein
23g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
30%
30%
Calcium
30%
30%
Iron
20%
20%
Exchanges:
3 1/2 Starch; 3 1/2 Other Carbohydrate; 2 Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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