Beef and Salsa Stuffed Potatoes 4 large baking potatoes 1 pound lean ground beef 1/2 cup onion, chopped 1 cup tomato-based salsa Salt and pepper to taste 1 cup shredded cheddar cheese 2 green onions, finely sliced (tops included) Sour cream for accompaniment (optional) Scrub potatoes and dry well. Bake for 45 minutes to 1 hour at 425*F (220*C) until tender, or microwave on HIGH 8 to 10 minutes or until tender, rotating 1/4 turn after 4 minutes. Let stand 5 minutes. Meanwhile, cook ground beef and onion together until meat is done; drain if necessary. Stir in salsa and continue cooking for 3 to 4 minutes. Season to taste with salt and pepper. Cut potatoes in half lengthwise; fluff up pulp with fork. Place potato halves on a baking sheet. Season with salt and pepper to taste Spoon an equal amount of beef mixture onto each potato half. Top with equal amounts of cheese and green onion. Return to oven for 5 to 10 minutes or until cheese has melted. Serve garnished with dollop of sour cream, if desired. Makes 4 servings.
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