Taco Potato Shells
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
Total TimePrep: 25 min. Bake: 1-3/4 hours
- 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
- 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.
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 Facts1 each: 375 calories, 14g fat (8g saturated fat), 61mg cholesterol, 766mg sodium, 42g carbohydrate (6g sugars, 4g fiber), 20g protein.
Originally published as Taco Potato Shells in Taste of Home Ground Beef Cookbook-Book
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