Stuffed Spuds Are Filling and Luscious

Janet Groene's Mexi- Stuffed Spuds
Bake the potatoes any way you like. It’s the filling and finishing step that make this dish. It looks best if you hand-pick potatoes the same size.
12 small, oval baking potatoes (Idaho or Russet), scrubbed
1 pound ground beef
Medium onion, chopped
1 cup chunky salsa
11-ounce can corn with red and green peppers (e.g. Mexicorn), drained
12-ounce package grated Cheddar
Bake potatoes, slit tops and press from ends to fluff them while they are hot. Set aside to use immediately or keep cold up to three days. To finish the dish, fry out the ground beef and onion until done, pour off excess fat if any, and turn off heat. Stir in salsa, corn and 1/3 of the cheese. Arrange potatoes close together in a baking dish or pan, Work some of the ground beef mixture into slit in each potato. Cover with grated cheese and heat in oven or over the grill until heated through and cheese is melted. Serve at once.

For more of Janet's great RV recipes go to
http://www.CampAndRVcook.blogspot.com

For more tips and ideas for your camping and RVing life, see
Cooking Aboard Your RV, 2nd Edition. (800) 262-4729 or go to
http://rvbookstore.com/shop/detail.aspx?p=212&m=2

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101 Things To Do With A Potato
One potato, two potato, three potato-four! Each year, the average American consumes close to 140 pounds of potatoes. With that in mind, nothing seems better than a cookbook featuring one of America's major food staples-the potato! Learn more or order.