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Taco Potato Shells

By: Kathy Ravis

"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"

Rate/Review | Read Reviews (9)

Prep Time:
25 Min

Cook Time:
1 Hr 45 Min

Ready In:
2 Hrs 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

3 large baking potatoes
1 tablespoon butter or margarine, melted
1 pound ground beef
1 (14.5 ounce) can diced tomatoes, undrained
1 (1.25 ounce) package taco seasoning
1/2 cup shredded Cheddar cheese
1/3 cup sour cream
2 green onions, sliced

Directions

Scrub and pierce potatoes. Bake at 375 degrees F 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 degrees F for 20 minutes. Meanwhile, in a 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.

Footnotes

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.