Stuffed Baked Potatoes II

Preheat oven to 400°F. Scrub the baking potatoes under cold water and pat dry, then prick each potato several times with a fork to allow steam to escape.

Place the prepared potatoes directly on the oven rack and bake for 45-50 minutes until the potatoes are tender when pierced with a knife.

Remove the potatoes from the oven and let cool for 5 minutes until they can be handled comfortably.

Cut each potato in half lengthwise and scoop out the interior, leaving a ½-inch shell intact to maintain structure.

In a large bowl, combine the Mexican Meat Mix, sour cream, sliced green onions, cilantro, salt, and pepper, stirring until well blended.

Spoon the meat mixture evenly into each potato shell, mounding slightly, then top each half with ¼ cup of Monterey jack cheese with peppers.

Return the stuffed potatoes to the oven and bake for 10-12 minutes until the cheese is melted and the filling is heated through.

Remove from the oven and serve immediately while hot.