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.
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Originally published as Taco Potato Shells in Taste of Home Ground Beef Cookbook-Book