“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 you want something more filling, serve this potato with a small broiled steak. I found this recipe in Taste Of Home Quick Cooking magazine. I have not tried this recipe, but I'm posting it for safe keeping.”
READY IN:
21mins
SERVES:
2
YIELD:
1 potato
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Crumble meat into a shallow microwave-safe bowl; add onion. Cover and microwave on high for 2-2 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.
  3. Note: To prepare in a conventional oven, bake potato at 400 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.

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