From AMA Family Health Cookbook, p. 411
- 4 large russet potatoes, scrubbed
- 1/4 pound lean ground pork
- 1 medium onion, chopped
- 1 small green bell pepper, seeded and chopped
- 3 garlic cloves, finely chopped
- 1 1/2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper
- 1 can (14 to 16 oz) stewed tomatoes
- 1 cup bottled or canned tomato sauce
- 1 can (19 oz) pinto or kidney beans, rinsed and drained, or 2 cups cooked beans
- 2 tablespoons brown sugar
- 2 tablespoons cider vinegar
- salt and black pepper to taste
- Preheat the over to 425 degrees. Prick the potatoes in two or three places with a skewer or small knife. Place the potatoes directly on the over rack and bake until soft in the center when pierced, 1 to 1 1/4 hours.
- Meanwhile, in a large, preferably nonstick skillet, cook the pork over medium heat with the onion, green pepper, and garlic, stirring to break the meat into smaller pieces, until the pork is no longer pink and the vegetables are softened, about 10 minutes. Add the chili powder, cumin, and cayenne and cook, stirring, for 1 minute. Add heat, reduce the heat to medium-low and simmer, uncovered, for 15 to 20 minutes, until the sauce reduces and thickens slightly and the flavors blend. If the sauce is too thick, add up to 1/2 cup water as it cooks. Season with salt and pepper to taste.
- Make deep crisscross cuts in the top of each potato and gently squeeze to expose the flesh and make a cavity for the sauce. Spoon the sauce into and over each potato and serve.
Vegetarian (no pork) option shown.
Some of the usual baked potato garnishes would give it a bit more body... butter, cheese, sour cream, bacon... (but I guess the pork might do that as well).