Tuesday, December 23, 2008

Potato Skin Tacos

3 Large Baking Potatoes
1 T melted butter/marg.
1 lb ground beef
1 can (14.5 oz) diced tomatoes
1 envelope taco seasoning
1/2 cup shredded cheese
1/3 cup sour cream
2 green onions

Scrub and pierce potatoes. Bake at 375 for 1 hour (until done). When cooled, cut potatoes in half lengthwise. Carefully scoop out potato meat, leaving a thin shell, set potato meat aside for mashing, freezing, or another dinner that week. Brush the inside and outside of the shells with butter. Place on an ungreased baking sheet and bake again (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 for 5-10 minutes or until cheese is melted. Top with sour cream, onions, and salsa.

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