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Western Wrangler Spuds

  • Prep 5 min
  • Total 1 hr 5 min
  • Servings 4

Looking for a delicious dinner? Then enjoy these cheesy spuds made using Old El Paso® Salsa, potatoes and beef. MORE + LESS -

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

Hide Images
  • 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.

Expert Tips

  • 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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
490
Calories from Fat
180
% Daily Value
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.

© 2017 ®/TM General Mills All Rights Reserved

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