Ingredients:
3 large baking potatoes, baked
1 tablespoon butter or 1 tablespoon margarine, melted
1 lb ground beef
1/2 cup chopped onions
1 (14 1/2 ounce) cans diced tomatoes, undrained
1 envelope taco seasoning
1 cup shredded cheddar cheese
1/3 cup sour cream
2 green onions, sliced
Directions:
Cut potatoes in half lengthwise.
Carefully scoop out pulp, leaving a thin shell (save pulp for another use or discard).
Brush inside and outside of potato shells with butter.
Place cut side up on an ungreased baking sheet.
Bake, uncovered at 375 degrees for 10-15 minutes.
Meanwhile, in a skillet, cook beef and onion over medium heat until meat is browned; 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: 45 min.
Time total: 90 min.