CONEY ISLAND TATERS

1 pound lean ground beef
1 medium onion, chopped
1 cup prepared barbecue sauce
2 large all-purpose potatoes
1/2 cup shredded Cheddar cheese
1/4 cup sliced green onions (optional)

In large skillet, brown ground beef and onion over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4-inch crumbles. Pour off drippings.

Stir barbecue sauce into beef; cover and simmer over medium-low heat 10 minutes.

Meanwhile pierce potatoes in several places with fork. Place on paper towel in microwave oven. Microwave on HIGH 10 to 11 minutes or until tender, rearranging potatoes halfway.

Cut potatoes lengthwise into quarters. Cut each quarter crosswise in half. Arrange 4 pieces potato on each serving plate; top with beef mixture. Sprinkle with cheese; top with green onions, if desired.

VARIATIONS:

CONEY ISLAND BURGERS:
Prepare beef mixture as directed above; spoon evenly into four split, toasted hamburger buns. Top with cheese and, if desired, green onions.

CONEY ISLAND PIZZA:
Preheat oven to 450 degrees F.

Prepare beef mixture as directed above; spread evenly over one 12-inch thin-crust Italian bread shell or prepared pizza crust. Top with 1 cup shredded Cheddar cheese and, if desired, green onions.

Bake in 450 degree F oven 8 minutes or until cheese is melted.

Cut into 8 wedges.

Servings: 4
Source: Cattleman's Beef Board