Skins vs plastic, a loaded potato story.

[BrianSoddingBoru4]

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.

That sounds good. I generally do mine with Italian sausage, Asiago, and marinara, but I’ll probably give your version a go.

Boru