2 large potatoes
15 ml vegetable oil 1 tbsp
125 ml onion, chopped 1/2 cup
250 g ground beef or pork 1/2 lb
175 ml tomato sauce 3/4 cup
125 ml red or green pepper, chopped 1/2 cup
15 ml taco sauce 1 tbsp
5 ml chili powder 1 tsp
2 ml each salt & granulated sugar 1/2 tsp
125 ml corn kernels 1/2 cup
TOPPINGS
lettuce, shredded
tomatoes, chopped
onions, chopped
cheese, grated
sour cream
Scrub potatoes and pierce skin with fork. Bake in 350 F (180 C) oven or toaster oven for 50 to 60 minutes or until potatoes are tender when checked with a fork.
In heavy skillet or saucepan; heat oil over medium-high heat; cook onion for 2 to 3 minutes or until softened. Stir in beef and cook, breaking up with spoon, until no longer pink. Add tomato sauce, pepper, taco sauce, chili powder, salt and sugar; add more taco sauce to taste if desired. Bring to boil, stirring often; reduce heat and simmer uncovered for 15 minutes or until pepper is tender and sauce has thickened slightly. Stir in corn and cook until heated through.
Cut baked potatoes part way through and open halves slightly; fill evenly with meat fillings.
Toppings: Sprinkle stuffed potatoes with lettuce, tomatoes and cheese; top with dollop of sour cream and serve immediately.
Serves 2