With adult help at the stove, kids can make these stuffed baked potatoes. While simmering, set up an assembly line with the rest of the toppings for everyone to fix their own and serve with a salad and fruit kabobs.

Pork & Potatoes Ole

1/2 pound boneless pork loin, cut into 1/4-inch pieces
1 small onion, coarsely chopped
1/2 green pepper, coarsely chopped
1 clove garlic, minced
1 tablespoon vegetable oil
1 (16-ounce) can crushed tomatoes
1 (8-ounce) can kernel corn, drained
4 teaspoons chili powder
2 teaspoons ground cumin
4 medium baking potatoes, baked

 

Garnish:
1/2 cup shredded Cheddar cheese (optional)
4 tablespoons sour cream (optional)

1. In deep heavy skillet, brown pork, onion, green pepper and garlic in oil over medium-high heat, about 8 to 10 minutes.
2. Stir in all remaining ingredients except potatoes and garnish. Simmer, covered, 15 minutes. (Can be made up to this point 1 to 2 days ahead, cover and refrigerate. Reheat in microwave or on stovetop).
3. Split open hot potatoes. Spoon one cup pork filling over each potato; top with cheese and sour cream, if desired.

Serves 4.

Recipe provided courtesy of Pork, Be Inspired®.