Taco Potato Shells Recipe

4.5 2 3
Taco Potato Shells Recipe
Taco Potato Shells Recipe photo by Taste of Home
Publisher Photo

Taco Potato Shells Recipe

Read Reviews
4.5 2 3
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 1-3/4 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 1-3/4 hours

Ingredients

  • 3 large baking potatoes
  • 1 tablespoon butter or margarine, 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 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.
Originally published as Taco Potato Shells in Taste of Home Ground Beef Cookbook 1999, p166

Nutritional Facts

1 each: 375 calories, 14g fat (8g saturated fat), 61mg cholesterol, 766mg sodium, 42g carbohydrate (6g sugars, 4g fiber), 20g protein.

  • 3 large baking potatoes
  • 1 tablespoon butter or margarine, 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. Place cut side up on an ungreased baking sheet. Bake, uncovered, at 375° 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. 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.
Originally published as Taco Potato Shells in Taste of Home Ground Beef Cookbook 1999, p166

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trenagirl User ID: 7582767 29102
Reviewed Jan. 20, 2014

"its a very good quick meal to make for game night yummy I would make again"

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Teinerfl User ID: 5153460 75891
Reviewed Mar. 12, 2012

"We loved this recipe! Very tasty!"

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