TACO-TOPPED POTATO

Taco-Topped Potato image

THIS quick-and-easy recipe fits in well with a busy schedule. Along with a garden salad, it makes a nice light meal for two, but when we want something more filling, I'll serve this potato with a small broiled steak. -Linda Brausen, Janesville, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 7

Ingredients

1 large baking potato
1/4 pound ground beef
1 tablespoon chopped onion
1/4 cup salsa
1/4 teaspoon Worcestershire sauce
2 tablespoons shredded cheddar cheese
Sour cream

Steps:

Scrub and pierce potato; place on a microwave-safe plate. Microwave, uncovered, on high for 3-4 minutes on each side or until tender; set aside. , Crumble meat into a shallow microwave-safe bowl; add onion. Cover and microwave on high for 1-1/2-2 minutes or until meat is no longer pink, stirring once; drain. Stir in salsa and Worcestershire sauce. , Cut potato in half lengthwise; fluff pulp with fork. Top each half with meat mixture, cheese and sour cream.

Nutrition Facts : Calories 294 calories, Fat 9g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 228mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 4g fiber), Protein 17g protein.