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Taco Potato Shells

Total Time

Prep: 25 min. Bake: 1-3/4 hours


6 servings

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
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  • 3 large baking potatoes
  • 1 tablespoon butter, melted
  • 1 pound ground beef
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 envelope taco seasoning
  • 1/2 cup shredded cheddar cheese
  • 1/3 cup sour cream
  • 2 green onions, sliced


  1. Scrub and pierce potatoes. Bake at 375° 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.
  2. Place cut side up on an ungreased baking sheet. Bake, uncovered, at 375° for 20 minutes. Meanwhile, in a large 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.
  3. Spoon into potato shells; sprinkle with cheese. Bake, uncovered, 5-10 minutes longer or until cheese is melted. Top with sour cream and onions.
<B>Editor's Note:</B> 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.

Nutrition Facts

1 each: 375 calories, 14g fat (8g saturated fat), 61mg cholesterol, 766mg sodium, 42g carbohydrate (6g sugars, 4g fiber), 20g protein.

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