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    Southwestern Potato Skins Olé


    Source of Recipe


    Recipe Institute
    Southwestern Potato Skins Olé
    Makes 6 servings


    Ingredients
    6 large baking potatoes, scrubbed
    3/4 pound ground beef
    2/3 cup water
    1 package (1-1/4 ounces) taco seasoning
    1/2 cup sliced green onions
    1 tomato, chopped
    1 can (2-1/4 ounces) sliced black olives, drained
    1 cup (4 ounces) shredded Cheddar cheese
    2 cups Quick Taco Dip (recipe follows)


    1. Pierce potatoes with fork. Microwave at HIGH 30 minutes, turning over after 15 minutes; let cool. Cut potatoes in half; scoop out insides, leaving 1/4-inch shell. Reserve potato insides for another use.

    2. Cook and stir ground beef in large skillet over medium-high heat until crumbly and no longer pink. Drain. Stir in water and taco seasoning; bring to a boil. Reduce heat to low; cook, uncovered, 15 minutes. Stir in green onions. Preheat broiler.

    3. Spoon meat mixture into potato shells; top with tomato, olives and cheese. Place filled potato shells on baking sheet; heat under broiler until cheese is melted. Top with Quick Taco Dip.


    Quick Taco Dip Combine 2 cups sour cream and 1 package (1-1/4 ounces) taco seasoning in medium bowl; mix well. Refrigerate until ready to serve. Makes 2 cups.


 

 

 

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