Taco-Topped Potato

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 you want something more filling, serve this potato with a small broiled steak. I found this recipe in Taste Of Home Quick Cooking magazine. I have not tried this recipe, but I'm posting it for safe keeping.

• Ready In: 21 mins
• Serves: 2
• Yields: 1 potato

Ingredients

• 1  large baking potato
• 1⁄4 lb ground beef
• 1  tablespoon  chopped onion
• 1⁄4 cup salsa
• 1⁄4 teaspoon Worcestershire sauce
• 2  tablespoons  shredded cheddar cheese
•  sour cream

Directions

1. Scrub and pierce potato; place on a microwave-safe plate. Microwave, uncovered, on high for 4-5 minutes or until tender, turning once. Let stand while preparing topping.
2. Crumble meat into a shallow microwave-safe bowl; add onion. Cover and microwave on high for 2-2 1/2 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.
3. Note: To prepare in a conventional oven, bake potato at 400 for 40 minutes or until tender. Cook beef and onion in a skillet until meat is no longer pink; drain. Stir in salsa and Worcestershire sauce. Assemble as directed.