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4 servings
Preparation Time: 20 Minutes
Cooking Time: 55 Minutes

4 large MountainKing® Jumbo Russet Potatoes (9 to 10 ounces each)
1 pound lean ground beef
1/2 cup chopped onion
1 can (4 ounces) diced green chiles
1 large clove garlic, finely chopped
2 tablespoons tomato paste
1/2 cup thinly sliced lettuce
1/4 cup shredded Monterey Jack cheese
1/4 cup coarsely chopped tomato
1/4 cup sliced ripe olives
Salt

Heat oven to 425ÅF. Prick potatoes with fork; bake 40 to 55 minutes or until tender when pierced with a fork. Meanwhile, in large nonstick skillet, cook and stir beef, onion, chiles and garlic over medium heat until beef is browned; pour off drippings. Stir in tomato paste; cook 2 minutes. Season with salt, as desired. To serve, split and fluff hot potatoes. Spoon 1/4 of beef mixture onto each potato. Top evenly with lettuce, cheese and tomato. Garnish with olives.

Calories: 570
Fiber: 8 g
Fat: 19 g
Protein: 29 g
Cholesterol: 78 mg
Carbohydrates: 71 g
Sodium: 846 mg