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| Cowboy Stuffed Spuds |
| 4 large russet potatoes, washed and pricked with fork 1/2 pound lean ground beef or turkey 1/2 cup chopped onion 1/4 cup chopped bell pepper 1 can (19 ounces) pork and beans 1/2 cup barbecue sauce 2 teaspoons yellow mustard Grated cheddar or Monterey Jack cheese Salt and pepper to taste |
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| Bake the potatoes in a 400-degree oven for about one
hour or until tender. Remove from oven and cool slightly. Scoop out inside of
the potato, leaving a 1-inch shell. Season the reserved potato with salt and
pepper and a little margarine, if desired. Spoon the potato mixture back into
the potato shells. Cook the ground beef in a skillet until browned. Drain off fat. Add the onion, bell pepper, beans, barbecue sauce and mustard. Cook on low for six to seven minutes. Place each potato on a serving plate. Top with some of the bean mixture and grated cheese. |
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| Serves four. |
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