Total Time
50mins
Prep 10 mins
Cook 40 mins

Potato skins with a Mexi-twist. Taken from "The Ground Beef" cookbook.

Ingredients Nutrition

Directions

  1. Pierce potatoes with fork and microwave on high for 30 minutes, turning after 15 minutes. Let cool.
  2. Cut potatoes in half; scoop out centers, leaving 1/4-inch shell.
  3. Reserve potato pulp for another use.
  4. Brown beef 6 to 8 minutes in large skillet over medium heat, stirring to break up meat.
  5. Drain fat.
  6. Stir in water and taco seasoning; bring to a boil.
  7. Reduce heat to low; cook, uncovered, 15 minutes.
  8. Stir in green onions.
  9. Spoon meat mixture into potato shells; top with tomato, olives and cheese.
  10. Place filled potato shells on baking sheet; broil until cheese is melted.
  11. Top with salsa, sour cream or guacomole if desired.