Charlene's Recipe

Mexi taters

Category: Kids cooking

Serves 2

1 large unpeeled potato
2 Tbsp salsa
2 Tbsp sour cream
1/2 cup veggie ground round, lightly packed
1/4 cup grated jalapeno Monterey jack cheese

Poke the fork into the potato in several places. Microwave on high for 3 minutes. Use the oven mitts to turn the potato over. Microwave for another 3 minutes. The potato is cooked when you can easily poke it with a fork. Let the potato stand for about 5 minutes until cooled enough to handle. Cut the potato in half lengthwise. Use the teaspoon to scoop the potato flesh from both halves into the bowl. Leave a little bit of the potato flesh attached to the skins so they don't tear. Place the potato skins on the plate. Set aside. Mash the potato flesh in the bowl with the fork.
Add the salsa and sour cream to the bowl. Stir until well mixed.
Add the veggie ground round. Stir. Spoon the potato mixture into the potato skins.
Sprinkle with the cheese. Microwave, covered, on high for about 2 minutes until the cheese is melted.