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    Taco Potato Shells


    Source of Recipe


    Newspaper
    Taco Potato Shells

    3 large baking potatoes
    1 tablespoon butter or margarine, melted
    1 pound ground beef
    1 can (14-1/2-oz.) diced tomatoes, undrained
    1 envelope taco seasoning mix
    1/2 cup shredded Cheddar cheese
    1/3 cup sour cream
    2 green onions, sliced

    Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. 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° 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
 

 

 

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