Rating: 4 stars
11 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

THIS quick-and-easy recipe fits in well with a busy schedule. Along with a garden salad, it makes a nice light meal for two, but when we want something more filling, I'll serve this potato with a small broiled steak. -Linda Brausen, Janesville, Wisconsin

Recipe Summary

cook:
5 mins
total:
15 mins
prep:
10 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Scrub and pierce potato; place on a microwave-safe plate. Microwave, uncovered, on high for 4-5 minutes or until tender, turning once. Let stand while preparing topping.

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  • Crumble meat into a shallow microwave-safe bowl; add onion. Cover and microwave on high for 2 to 2-1/2 minutes or until meat is no longer pink, stirring once; drain. Stir in salsa and Worcestershire sauce. Cut potato in half lengthwise; fluff pulp with fork. Top each half with meat mixture, cheese and sour cream.

Tips

Editor's Note: This recipe was tested in an 850-watt microwave. To prepare in a conventional oven, bake potato at 400 degrees F for 40 minutes or until tender. Cook beef and onion in a skillet until meat is no longer pink; drain. Stir in salsa and Worcestershire sauce. Assemble as directed.

Nutrition Facts

486 calories; protein 17.6g; carbohydrates 37.4g; fat 30.1g; cholesterol 82.3mg; sodium 333.2mg. Full Nutrition
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