Cowboy Stuffed Spuds
4 large russet potatoes, washed and pricked with fork
1/2 pound lean ground beef or turkey
1/2 cup chopped onion
1/4 cup chopped bell pepper
1 can (19 ounces) pork and beans
1/2 cup barbecue sauce
2 teaspoons yellow mustard
Grated cheddar or Monterey Jack cheese
Salt and pepper to taste
Bake the potatoes in a 400-degree oven for about one hour or until tender. Remove from oven
and cool slightly. Scoop out inside of the potato, leaving a 1-inch shell. Season the
reserved potato with salt and pepper and a little margarine, if desired. Spoon the potato
mixture back into the potato shells.
Cook the ground beef in a skillet until browned. Drain off fat. Add the onion, bell pepper,
beans, barbecue sauce and mustard. Cook on low for six to seven minutes.
Place each potato on a serving plate. Top with some of the bean mixture and grated cheese.