Taco Potato Shells Recipe
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
- 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
- 1. 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.
- 2. 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.
- 3. 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.
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.
© 2015 RDA Enthusiast Brands, LLC