WESTERN WRANGLER SPUDS

4 large baking potatoes
1/2 pound lean ground beef
6 ounces pasteurized process cheese spread, cut in small cubes (1 cup)
1/2 cup Old El Paso Salsa
1/4 cup sour cream (optional)
1/4 cup sliced green onions

Scrub potatoes; wrap each in heavy-duty foil. Prick potatoes with fork (through foil) to allow steam to escape.

WHEN READY TO COOK:
Bake potatoes over campfire coals for 1 hour or until fork tender, turning frequently.

Meanwhile, in small skillet, brown ground beef; drain.

Stir in cheese and salsa. Cheese will not melt completely.

TO SERVE:
Remove foil from potatoes. Cut an X-shaped slit in top of each potato. Gently squeeze lower portion of potato to force cooked potato up through slit. Spoon beef mixture over potatoes. Top with sour cream; sprinkle with onion.

Servings: 4
Source: Pillsbury Grilling, Picnic & Camping Classic Cookbook #207