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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 4 gross | baking potatoes |
| 1/2 x ca. 450 g | lean ground beef |
| 6 x ca. 30 g | Pasteurized process cheese spread, cut into small cubes (about 1 cup) |
| 1/2 Tasse | Old El Paso Salsa |
| 1/4 Tasse | Sour cream, if desired |
| 1/4 Tasse | green onions sliced |
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Scrub potatoes; wrap each 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. Yield: 4 servings Typed in MMformat by cjhartlin. Msn@attcanada. Net
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