Scrub potatoes; dry. Prick potatoes with fork; bake at 425 degrees for 55 to 65 minutes. Remove from oven; set aside.
In large skillet, melt butter, brown onion and garlic, then ground beef. Add tomatoes, chili powder, pepper, salt and pepper; stir and simmer for 10 minutes.
Gently scoop potatoes from shell; mash. Mix in meat mixture; spoon into potato shells. Top with cheese; return to oven until cheese is melted. Serve hot.
NOTE: If making up ahead of time for later use, add 1 raw egg to stuffing mixture. Spoon into shells; top with cheese and freeze. Take from freezer; add butter and bake until thawed.
Originally Submitted
12/3/2008
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