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Stuffed Baked Potatoes II

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Description Edit

Contributed by PressureCookerRecipes Y-Group

  • Source: Oscar Gomez, Tucson, Arizona in Southern Living, November 2000
  • Yield: 4 servings

Ingredients Edit

Directions Edit

  1. Bake 4 large baking potatoes at 450°F for 1 hour or until tender.
  2. Cut potatoes in half, and scoop out pulp, leaving a ½-inch-thick shell.
  3. Combine potato pulp, Mexican Meat Mix, sour cream, green onions, cilantro, salt and pepper.
  4. Spoon mixture into potato shells; sprinkle with Monterey jack cheese.
  5. Bake at 450°F for 10 minutes or until thoroughly heated.

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