Loaded Baked Potato and BSI Winner

The winner of the BSI Watermelon challenge goes to girlichef for her fabulous entry of the Minty Watermelon Margaritas! I loved everyone's recipes so much I want to make all of them! Thanks for putting your recipes in, this was a lot of fun!

Weekend Cook with Watermelon Pico de Gallo

Bread + Butter with Watermelon Vinaigrette

Girlchef with Minty Watermelon Margaritas

One Perfect Bite with Watermelon and Watercress Salad with Ginger

Biggest Diabetic Loser with Watermelon BBQ Sauce

Plentiful Plants with Watermelon Ice Cream

Gayle with Ginger Watermelon Granita

5 Star Foodie with Coriander Grilled Chicken and Watermelon Salad with Ginger- Lemongrass Dressing

I picked up these fun little prizes at World Market for girlchef. I just love that store! Along with these items I am also giving away a lifetime supply of watermelon! Kidding!!

Doesn't a loaded baked potato just hit the spot sometimes!

I tried to go a little lower in fat than the traditional loaded baker.

This is what I used:

• 4 large potatoes
  
• 1/2 lb lean ground beef
  
• 1 15 oz can pinto beans, drained
• 1/2 cup fire-roasted tomatoes
• 1 tsp minced garlic
• 1 4 oz can fire-roasted green chilies
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp kosher salt
• 1/4 tsp white pepper
• light sour cream
• cheddar cheese
• sliced olives

Makes 4 Loaded Baked Potatoes

Pierce 4 large potatoes several times and rub a little oil over the skin. Wrap in foil and place in a 425 degree oven for about an hour. Or, cheat like I did and throw them in the microwave!

Brown the ground beef. Add the beans, tomatoes, chilies, garlic and spices. Allow this to simmer for about 10 minutes. Slice potatoes open and top with this mixture of goodness.

Garnish with sour cream, cheese and olives and whatever other toppings you fancy.

Print recipe

~Mmm~