When you have got bored of the usual toppings on your baked potato try this. Beef and Salsa Topped Potatoes are the next step on the scale. They combine the soft tender strips of beef with the subtle kick of salsa. Then add melted cheese and you have an amazing mix of flavours. This dish is known as an entrée but in my view can be a main dish. If you are serving this dish as a main course, I would suggest a lovely Zucchini Salad – Ensalada de Calabacitas or a Grilled Vegetable Salad. Both are slightly different to the norm but introduce new textures and flavours that work well with the main dish.
Beef and Salsa Topped Potatoes
- Scrub potatoes; pierce each with a fork in several places. Microwave at HIGH 8 to 10 minutes or until tender, rotating ¼ turn after 4 minutes. Let stand 5 minutes.
- Meanwhile cook ground beef and onion in large nonstick skillet over medium-high heat until browned, stirring occasionally; drain. Add salsa, stirring to combine and continue cooking 3 to 4 minutes.
- Cut potatoes in half lengthwise; break up and fluff pulp with fork. Season with salt, if desired.
- Spoon an equal amount of beef mixture over each potato half. Top with an equal amount of cheese and garnish with green onion.