Baked Mexican Spuds

• 4 large baking potatoes, scrubbed and halved
• 2 tbsp olive oil
• 8 oz ground beef
• 2 tsp Cajun or Mexican spice mix
• 1 can (14 oz) diced tomatoes
• 3/4 cup canned red kidney beans
• 1/2 cup canned corn kernels
• 1/2 None red pepper, seeded and chopped
• 3 None green onions, sliced
• 1 cup sour cream

1. Preheat the oven to 350u0b0F. Drizzle potatoes with 1 tbsp of the oil; season. Wrap in foil. Bake 45-55 mins.
2. Meanwhile, heat remaining 1 tbsp oil in large skillet on high heat. Brown ground beef 1-2 mins. Stir in spice. Add tomatoes; simmer 5 mins. Stir in beans, corn, pepper and half the green onions; simmer until heated though.
3. Scoop out a little potato flesh. Fill with beef mixture. Top with sour cream and remaining green onions.

baking potatoes, olive oil, ground beef, cajun, tomatoes, beans, corn kernels, red pepper, green onions, sour cream

Taken from recipes-plus.com/api/v2.0/recipes/32490 (may not work)