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Taco Potato Shells Recipe

Photo by: Taste of Home

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My husband, Alex, loves hearty meals, so this meat-and-potato dish is right up his alley! Some times I serve the leftover pulp as mashed potatoes on the side. - Kathy Ravis, Vermillion, Ohio

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6 Servings
Prep: 25 min. Bake: 1-3/4 hours

Ingredients

3 large baking potatoes
1 tablespoon butter, melted
1 pound ground beef
1 can (14-1/2 ounces) 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 375° 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° for 20 minutes. Meanwhile, in a large 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. Yield: 6 servings.

Taco Potato Shells also make a hearty appetizer. Cut the potato shells into wedges, top with the meat mixture and cheese. Bake as directed; serve with sour cream and onions.

Nutrition Facts: 1 serving (1 each) equals 375 calories, 14 g fat (8 g saturated fat), 61 mg cholesterol, 766 mg sodium, 42 g carbohydrate, 4 g fiber, 20 g protein.

Taco Potato Shells published in Taste of Home Ground Beef Cookbook , p166