Supper Swap Recipe - Baked Potato Haystacks
Monday, January 25, 2010

This is also perfect for game day.


Baked Potato Haystacks

Ingredients:

10 potatoes, baked

1 head lettuce, shredded

1 lg. onion, chopped fine

1-16 oz. bag of baby carrots, finely chopped

2 lb. lean ground beef, browned and drained

1-18 oz. can sloppy joe sauce

1 -28 oz. can pork and beans

1 - 13 oz. bag Doritos, crushed

2-10 ¾ oz. cans cream mushroom soup

1 lb. Velveeta cheese

2 T. milk

Directions:

1. Bake your potatoes in the oven at 350 for about an hour until tender.

2. Shred your lettuce; chop onions and carrots fine. Put each in a separate serving bowl with a spoon. Set aside.

3. Place crushed Doritos in a separate serving bowl with a spoon. Set aside.

4. In a saucepan, combine sloppy joe sauce, ground beef and pork and beans; heat until bubbly. Keep warm.

5. In a separate saucepan, dilute cream of mushroom soup with milk and Velveeta cheese on low heat until well blended. Keep warm.

6. At serving time, have guests begin with their baked potato on a large plate, sliced open and mashed with a fork. As they walk down the buffet line, they top their potato with the toppings of their choice in this order: sloppy joe; lettuce; onions; carrots; cheese sauce; ending with Doritos.

Serves 10.

Posted by Trish Berg 8:42 PM  

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1 Comment:

  1. Cathy Messecar said...
    12:56 PM  
    We do a Texas version of this with rice or Fritos as the base, then we add lean chili, and options are lettuce, cheese, ripe olives, chopped tomatoes, coconut, chopped pecans. Surprising how that tiny bit of coconut sweetness tops off everything.

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