“Potato skins with a Mexi-twist. Taken from "The Ground Beef" cookbook.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Pierce potatoes with fork and microwave on high for 30 minutes, turning after 15 minutes. Let cool.
  2. Cut potatoes in half; scoop out centers, leaving 1/4-inch shell.
  3. Reserve potato pulp for another use.
  4. Brown beef 6 to 8 minutes in large skillet over medium heat, stirring to break up meat.
  5. Drain fat.
  6. Stir in water and taco seasoning; bring to a boil.
  7. Reduce heat to low; cook, uncovered, 15 minutes.
  8. Stir in green onions.
  9. Spoon meat mixture into potato shells; top with tomato, olives and cheese.
  10. Place filled potato shells on baking sheet; broil until cheese is melted.
  11. Top with salsa, sour cream or guacomole if desired.

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