Ingredients:
3 large baking potatoes
1 tablespoon butter, melted
1 lb ground beef
1 (14 1/2 ounce) cans diced tomatoes, undrained
1 envelope taco seasoning
1/2 cup shredded cheddar cheese
1/3 cup sour cream
2 green onions, sliced
Directions:
Scrub and pierce potatoes.
Bake at 375F for 1 hour or until tender.
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 375F 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.
Servings: 6
Time preparation: 20 min.
Time total: 140 min.