Mexican Baked Potato

Mexican Baked Potato

A spicy side item made with baked potatoes stuffed with zucchini, onions, green chilies, and more

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.

Submitted by Carol