Olé Salsa Potatoes

Skip the taco shell and spoon the filling onto tender baked potatoes. A microwave has it ready in 20 minutes. MORE+ LESS-

By Betty Crocker Kitchens

May 4, 2010

large baking potatoes (about 8 oz each)

lb extra-lean (at least 90%) ground beef

1/2

cup Old El Paso™ Thick 'n Chunky salsa

teaspoon chili powder

cup shredded Cheddar cheese (4 oz)

Sour cream, if desired

Additional Old El Paso™ Thick 'n Chunky salsa, if desired

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1

Pierce potatoes several times with fork. Place on microwavable paper towel in microwave oven. Microwave on High 10 to 13 minutes or until tender, turning potatoes over and rearranging halfway through cooking. Let stand in microwave oven 5 minutes.
2

Meanwhile, in 10-inch nonstick skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain if necessary. Stir in 1/2 cup salsa and the chili powder.
3

Cut potatoes in half lengthwise; place 2 halves on each plate. Spoon beef mixture evenly over potatoes. Sprinkle 1/4 cup cheese over each serving. Serve with sour cream and additional salsa.

Lightly press down and roll each "baked" potato on the kitchen counter before cutting it in half. This softens the flesh of the potato and makes it easier to eat.