4 9-oz each potatoes (9 to 10 ounces each)
1 pound lean ground beef
1/2 cup chopped onion
4 ounces diced green chiles
1 large clove garlic, finely chopped
2 tablespoons tomato paste
salt
1/2 cup thinly sliced lettuce
1/4 cup shredded Monterey Jack cheese
1/4 cup coarsely chopped tomato
1/4 cup sliced ripe olives
Servings: 4
Heat oven to 425ºF. Prick potatoes with fork; bake 40 to 55 minutes or until tender when pierced with a fork. Meanwhile, in large nonstick skillet, cook and stir beef, onion, chiles and garlic over medium heat until beef is browned; pour off drippings. Stir in tomato paste; cook 2 minutes. Season with salt, as desired. To serve, split and fluff hot potatoes. Spoon 1/4 of beef mixture onto each potato. Top evenly with lettuce, cheese and tomato. Garnish with olives.
Preparation Time: 20 minutes
Start to finish: 1 hour 15 minutes
1 pound lean ground beef
1/2 cup chopped onion
4 ounces diced green chiles
1 large clove garlic, finely chopped
2 tablespoons tomato paste
salt
1/2 cup thinly sliced lettuce
1/4 cup shredded Monterey Jack cheese
1/4 cup coarsely chopped tomato
1/4 cup sliced ripe olives
Servings: 4
Heat oven to 425ºF. Prick potatoes with fork; bake 40 to 55 minutes or until tender when pierced with a fork. Meanwhile, in large nonstick skillet, cook and stir beef, onion, chiles and garlic over medium heat until beef is browned; pour off drippings. Stir in tomato paste; cook 2 minutes. Season with salt, as desired. To serve, split and fluff hot potatoes. Spoon 1/4 of beef mixture onto each potato. Top evenly with lettuce, cheese and tomato. Garnish with olives.
Preparation Time: 20 minutes
Start to finish: 1 hour 15 minutes