The Best Baked Potato Toppings

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By Capper's Farmer Editors | Dec 23, 2014

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Baked potatoes never tasted so good!
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  • 4 servings



  • 2 large baking potatoes
  • 1 pound ground beef
  • 1 medium green bell pepper, cut into 1/2-inch pieces
  • 1/2 cup chopped onion
  • 1 cup salsa
  • 1 cup canned or leftover chili, optional
  • Salt and pepper, to taste
  • 1/2 cup shredded cheddar cheese
  • Sour cream, for garnish, optional
  • Sliced green onions, for garnish, optional


  • Preheat oven to 400 F. Wrap potatoes in aluminum foil and place on center oven rack. Bake for 1 hour, or until tender when pierced with a fork. Remove and set aside.
  • Meanwhile, in a large skillet, brown the ground beef, bell pepper and onion over medium heat for 8 to 10 minutes, or until beef is no longer pink, breaking the meat up into 3/4-inch crumbles. Pour off the drippings.
  • Stir salsa and chili, if desired, into meat mixture, and heat through, stirring occasionally.
  • Cut potatoes lengthwise in half. Break up and fluff pulp with a fork. Season with salt and pepper, to taste.
  • Spoon equal amounts of beef mixture over each potato half, then top with a sprinkling of cheese. Garnish with a dollop of sour cream and a scattering of green onions, if desired.We have plenty more Mexican dish recipes. Check out Easy Mexican Recipes Spice Up Dinner Menus.