Southwestern Potato Skins |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Potato skins with a Mexi-twist. Taken from The Ground Beef cookbook. Ingredients:
6 large baking potatoes, scrubbed |
3/4 lb ground beef |
2/3 cup water |
1 (1/4 ounce) package taco seasoning |
1/2 cup green onion, sliced |
1 tomato, chopped |
1 (2 1/4 ounce) can black olives, drained and sliced |
1 cup cheddar cheese, shredded |
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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