Southwestern Potato Skins Recipe

ingredients

6 large russet potatoes
3/4 pound ground beef
1 package (1.25 ounce size) taco seasoning mix
3/4 cup water
3/4 cup sliced green onions
1 medium tomato, chopped
2 1/4 ounces can sliced ripe olives, drained
1 cup grated Cheddar cheese

Fiesta Dip
1 package (1.25 ounce size) taco seasoning mix
16 ounces sour cream

directions

Pierce potatoes with fork. Microwave on high 30 minutes, let cool. Cut in half and scoop out potatoes leaving 1/4" shell.

In medium skillet, brown ground beef until crumbly, drain fat. Stir in taco seasoning mix and water. Bring to a boil, reduce heat and simmer, uncovered, 15 minutes. Stir in green onions.

Spoon meat mixture into potato shells. Top with tomato, olives and cheese.

Place on baking sheet and heat under broiler to melt cheese. Spoon dollops of Fiesta Dip on each shell.

To serve, sprinkle with additional green onions. Serve with salsa.

For Fiesta Dip: In medium bowl, combine ingredients. Blend well. Refrigerate until ready to serve.

nutrition data

Nutritional data has not been calculated yet.