|6||large potatoes||125 mL|
|1/2 cup||milk||50 mL|
|1/4 cup||butter or margarine||25 mL|
|Saucy Mexican Topping|
|1||can (14 oz/398 mL) Beans in Tomato Sauce||1|
|1 1/2 cups||prepared salsa, mild or hot||375 mL|
|1/2 tsp||ground cumin||2 mL|
|1/2 cup||shredded Monterey Jack cheese||125 mL|
|2||green onions, finely chopped||2|
Preheat oven to 350°F (180°C). Place potatoes in oven and bake for 1 hour or until tender. Remove and let cool slightly. Scoop out potato mixture, reserving skins. In a bowl, mash together potato, milk, butter or margarine and salt until creamy. Place mashed mixture back into skins. In a saucepan, add beans in tomato sauce, salsa and cumin; cook over medium heat 8 to 10 minutes, stirring occasionally or until heated through. Spoon bean mixture over top of potatoes. Sprinkle with cheese and onions.
In a large pot of boiling, salted water, cook peeled and chopped potatoes until tender, about 15-20 minutes. Drain cooking water and mash potatoes. Add milk, butter or margarine and salt. Mash potatoes until creamy. Place mashed potatoes on a plate and spoon bean mixture overtop. Sprinkle with cheese and onion.
Soaking and cooking times in hard water or at altitudes are longer.