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
|
|
member logon
