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Tex-Mex Stuffed Potatoes

Although you can serve this as a side dish, it's filling enough to make a main course. Small gatherings are good occasions for my stuffed potatoes—they're so easy to throw together. Our 10-acre farm outside Toronto is nowhere near to the Southwest, of course. I love Mexican food, though, and this makes a nice alternative to tacos. I like its zesty taste, too.
  • Total Time
    Prep: 30 min. Bake: 1 hour
  • Makes
    6 servings


  • 6 large baking potatoes
  • 1/2 pound lean ground beef (90% lean)
  • 1 medium onion, finely chopped
  • 1 garlic clove, minced
  • 1 can (16 ounces) refried beans
  • 1 jar (8 ounces) spicy Mexican salsa
  • Dash pepper
  • 1 cup sour cream
  • 2 tablespoons finely chopped green onion
  • 2 tablespoons finely chopped tomato
  • Corn or tortilla chips for garnish


  • Bake potatoes at 400° for 1 hour or until they are tender.
  • Meanwhile, in large saucepan, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the beans, salsa and pepper to taste. Bring to a boil. Reduce heat; simmer, uncovered, for 40 minutes or until thickened, stirring occasionally.
  • To serve, cut an "x" in the top of each potato. Fluff potato pulp with a fork and spoon beef mixture over each potato. Garnish with sour cream, chopped green onion and tomato. Serve with corn chips if desired.

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