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
Preparation
Scrub potatoes; wrap in heavy-duty 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 fork-tender, 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 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.
