Stuffed Baked Potatoes II

Description
Source: Oscar Gomez, Tucson, Arizona in Southern Living, November 2000
 * Yield: 4 servings

Ingredients

 * 4 large baking potatoes
 * 4 cups Mexican Meat Mix
 * 1 (8-ounce) container sour cream
 * 3 green onions, sliced
 * 2 tablespoons chopped fresh cilantro
 * 1 teaspoon salt
 * ½ teaspoon pepper
 * 1 cup Monterey jack cheese with peppers

Directions

 * 1) Bake 4 large baking potatoes at 450°F for 1 hour or until tender.
 * 2) Cut potatoes in half, and scoop out pulp, leaving a ½-inch-thick shell.
 * 3) Combine potato pulp, Mexican Meat Mix, sour cream, green onions, cilantro, salt and pepper.
 * 4) Spoon mixture into potato shells; sprinkle with Monterey jack cheese.
 * 5) Bake at 450°F for 10 minutes or until thoroughly heated.