Taco Potato Shells
3 large baking potatoes
1 tablespoon butter or margarine melted
1 pound ground beef
1 14 1/2 ounce can diced tomatoes undrained
1 envelope taco seasoning
1/2 cup shredded cheddar cheese
1/3 cup sour cream
2 green onions sliced
Scrub and pierce potatoes. Bake at 375 F for 1 hour or
until tender. When cool enough to handle, cut potatoes in
half lengthwise. Carefully scoop out pulp, leaving a thin
shell, refrigerate pulp for another use. Brush inside and
outside of potato shells with butter. Place cut side up on
an ungreased baking sheet. Bake, uncovered, at 375 f for
20 minutes. Meanwhile, in a skillet, cook beef over
medium heat until no longer pink; drain. Add tomatoes and
taco seasoning. Bring to a boil. Reduce heat, simmer,
uncovered, for 20 minutes. Spoon into potato shells;
sprinkle with cheese. Bake, uncovered, 5-10 minutes longer
or until cheese is melted. Top with sour cream and onions.
Yield 6 servings.
Recipe from Taste Of Home Ground Beef CookBook
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