 Southwestern Potato Skins Olé
Makes 6 servings
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Image © Publications International, Ltd.
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Southwestern Potato Skins Olé
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Ingredients
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6
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large baking potatoes, scrubbed
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3/4
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pound ground beef
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2/3
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cup water
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1
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package (1-1/4 ounces) taco seasoning mix
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1/2
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cup sliced green onions
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1
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tomato, chopped
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1
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can (2-1/4 ounces) sliced black olives, drained
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1
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cup (4 ounces) shredded Cheddar cheese
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Quick Taco Dip (recipe follows, optional)
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1. Pierce potatoes with fork. Microwave on HIGH 30 minutes, turning after 15 minutes; let cool. Cut potatoes in half; scoop out centers, leaving 1/4-inch shell. Reserve potato pulp for another use.
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2. Brown beef in large skillet over medium-high heat 6 to 8 minutes, stirring to break up meat. Drain fat. Stir in water and taco seasoning; bring to a boil. Reduce heat to low; cook, uncovered, 15 minutes. Stir in green onions.
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3. Preheat broiler. Spoon meat mixture into potato shells; top with tomato, olives and cheese. Place filled potato shells on baking sheet; broil until cheese is melted. Top with Quick Taco Dip, if desired.
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Quick Taco Dip
Combine 2 cups sour cream and 1 package (1-1/4 ounces) taco seasoning mix in medium bowl; mix well. Refrigerate until ready to serve. Makes 2 cups.
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© Publications International, Ltd.
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Printed
from fbnr.com
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