Taco Potato Shells Recipe

  • 3 large baking potatoes
  • 1 tablespoon butter or margarine, melted
  • 1 pound ground beef
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (1.25 ounce) package taco seasoning
  • 1/2 cup shredded Cheddar cheese
  • 1/3 cup sour cream
  • 2 green onions, sliced
  1. Scrub and pierce potatoes. Bake at 375 degrees 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 degrees 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.