Taco Potato Shells
 
3 large  baking potatoes
1 Tbsp  butter or margarine melted
1 lb.  ground beef
1-14-1/2 oz.  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 
 
 
 
-- 
(ID: 1911) Mirror: rec.food.recipes: Sun, Jul 24, 2005


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