Southwestern Potato Skins

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

• Ready In: 50 mins
• Serves: 6

Ingredients

• 6  large baking potatoes, scrubbed
• 3⁄4 lb ground beef
• 2⁄3 cup water
• 1 (1/4ounce) package  taco seasoning
• 1⁄2 cup green onion, sliced
• 1  tomatoes, chopped
• 1 (2 1/4ounce) can black olives, drained and sliced
• 1  cup cheddar cheese, shredded

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.