Publisher Photo
Publisher Photo
Nothing satisfies a hungry crowd like these potato skins stuffed with spicy fajita-style beef. Think football…think basketball…think Friday night appetizer party! —Samantha Lang, Rochester, Michigan
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min.

Ingredients

  • 6 medium baking potatoes
  • 1 beef top sirloin steak (1 pound), cut into thin slices
  • 1 tablespoon canola oil
  • 1/2 cup taco sauce
  • 1 envelope fajita seasoning mix
  • 2 cups (8 ounces) shredded Colby-Monterey Jack cheese
  • 1/2 cup sour cream
  • 2 green onions, sliced

Directions

Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 8-10 minutes or until tender, turning once.
Meanwhile, in a large skillet, brown beef in oil. Add taco sauce and seasoning mix. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until meat is tender, stirring occasionally.
Cut each potato in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell (discard pulp or save for another use). Place on greased baking sheets. Spoon beef mixture onto potato shells; sprinkle with cheese.
Bake at 350° for 8-10 minutes or until heated through and cheese is melted. Top with sour cream and onions. Yield: 12 servings.
Originally published as Fajita Potato Skins in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p165

Nutritional Facts

1 potato skin: 243 calories, 10g fat (6g saturated fat), 39mg cholesterol, 444mg sodium, 23g carbohydrate (3g sugars, 2g fiber), 15g protein.

  • 6 medium baking potatoes
  • 1 beef top sirloin steak (1 pound), cut into thin slices
  • 1 tablespoon canola oil
  • 1/2 cup taco sauce
  • 1 envelope fajita seasoning mix
  • 2 cups (8 ounces) shredded Colby-Monterey Jack cheese
  • 1/2 cup sour cream
  • 2 green onions, sliced
  1. Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 8-10 minutes or until tender, turning once.
  2. Meanwhile, in a large skillet, brown beef in oil. Add taco sauce and seasoning mix. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until meat is tender, stirring occasionally.
  3. Cut each potato in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell (discard pulp or save for another use). Place on greased baking sheets. Spoon beef mixture onto potato shells; sprinkle with cheese.
  4. Bake at 350° for 8-10 minutes or until heated through and cheese is melted. Top with sour cream and onions. Yield: 12 servings.
Originally published as Fajita Potato Skins in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p165

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