Mexican Stuffed Potatoes
Ingredients
- 4 russet potatoes medium
- 2 Tbs. onions diced
- 1 tsp. margarine
- 2 tsp. flour
- 1 zucchini medium, halved lengthwise and sliced 1/4 inch
- 1/2 C. hot water
- 2 Tbs. green bell peppers chopped
- 1 tsp. beef bouillon
- 1 tomato medium, cut in chunks
- 2 Tbs. green chilies diced
- 1/2 tsp. chili powder
- 4 oz. sharp cheddar cheese shredded (1 C.)
Directions
Preheat oven to 400 F. Scrub, dry and prick potatoes. Bake for 1 hour or until tender. Meanwhile, in a large non-stick skillet over medium heat, sauté onion in margarine for 3 minutes or until transparent. Sprinkle with flour, stirring to coat. Stir in zucchini, water, green pepper and bouillon granules. Bring to a boil; reduce heat to low, cover and simmer for 3 minutes. Add tomato, green chilies and chili powder. Cover and simmer 1 to 2 minutes longer or until vegetables are crisp-tender. Cut a cross on top of each potato and fluff insides with a fork. Place in individual ramekins or in an 8 x 8 x 2-inch baking pan. For each potato, sprinkle with 2 Tbs. of the cheese, spoon on one-fourth of the vegetable mixture and top with 2 Tbs. additional cheese. Bake potatoes for 3 minutes or until cheese melts.
