I slice the spuds lengthwise and hollow them out about 50%. Then I bake them until they're easy to flake with a fork. I have the filling ready:
one pound of lean ground beef
one jar of salsa, octane as you prefer. (Mine may have started from of the California wild fires from St. Louis, that's how I like it.)
Brown the beef.
Dump in the salsa.
Simmer for five minutes.
Spoon into the spuds.
Top with whatever can't get away fast enough.
Eat.
one pound of lean ground beef
one jar of salsa, octane as you prefer. (Mine may have started from of the California wild fires from St. Louis, that's how I like it.)
Brown the beef.
Dump in the salsa.
Simmer for five minutes.
Spoon into the spuds.
Top with whatever can't get away fast enough.
Eat.