South of the Border Potato Pockets
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4 servings
Preparation Time: 15 Minutes
Cooking Time: 35 Minutes

1 1/3 pounds (4 medium) MountainKing® Papas Blancas, cut into 1⁄2-inch cubes
4 sheets (12 inches square) heavy duty aluminum foil
1 pound lean ground beef
1 can (7 ounces) vacuum-packed whole kernel corn
1 packet (1 1⁄4 ounces) taco seasoning
1 cup (4 ounces) shredded reduced-fat Cheddar cheese
1⁄2 cup prepared salsa

Heat oven to 450 degrees. In bowl, mix all ingredients except cheese and salsa; divide equally among foil sheets (about 1 1⁄2 cups each), placing mixture on right sides of foil squares. To seal each pouch, fold left side of foil over mixture. Fold in right edge 1⁄2 inch; fold again. Fold top and bottom edges the same way, leaving room for heat to circulate inside pouch. Place on baking sheet and bake in center of oven 35 minutes. To open pouches, with scissors, cut a cross in the top of each, then pull back points, being careful as steam is released. Top contents of each pouch with 1⁄4 cup cheese and 2 tablespoons salsa.

Calories: 633 Carbohydrates: 70 g
Fat: 24 g Fiber: 6 g
Cholesterol: 85 mg Protein: 37 g
Sodium: 1484 mg