Baked Potato With Pickled Taco Topping
4 large eggs, hard boiled
6 large baking potatoes
1 small onion, chopped
1/2 cup pickled pepper juice
1/2 pound ground turkey or lean beef
1 cup tomato sauce
1 teaspoon taco seasoning
1/2 cup chopped hot or mild pickled pepper rings
1/2 cup low-fat sour cream
Pierce potatoes; microwave at medium-high, turning occasionally, for 8 to 10 minutes or until tender when fork is inserted. Meanwhile, combine onion and pickle juice in saucepan and simmer until onions are soft and liquid is evaporated. Add the ground meat and stir over low heat until thoroughly cooked, or until meat is no longer pink. Add tomato sauce, seasoning and chopped pickled peppers and simmer about 1 minute. Set aside.
Slit cooked potatoes lengthwise, cutting to within an inch of each end, going about 1/2 way through potato. Push potato ends together, forcing potato to open. Spoon meat mixture on each; top with sour cream.
Tip: Prepare and refrigerate topping; carry to work and bake and assemble potato for a quick, hot and tasty lunch.