Shelly's Recipe

SOUTHWESTERN POTATO SKINS OLE

Category: Hot

6 large baking potatoes, scrubbed
3/4 lb ground beef
2/3 cup water
1 pkg (1 1/4 oz) taco seasoning mix
1/2 cup sliced green onions
1 tomato, chopped
1 (2 1/4 oz) can sliced black olives, drained
1 cup shredded Cheddar cheese
Quick Taco Dip (recipe follows, optional)

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.

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.

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.

Quick Taco Dip Combine 2 cups sour cream and 1 pkg (1 1/4 oz) taco seasoning mix in medium bowl; mix well. Refrigerate until ready to serve. Makes 2 cups.