Anononymous 8-09-05

3 large baking potatoes

1 tablespoon butter or margarine melted

1 pound ground beef

1 14 1/2 ounce can diced tomatoes undrained

1 envelope taco seasoning

1/2 cup shredded cheddar cheese

1/3 cup sour cream

2 green onions sliced

Scrub and pierce potatoes. Bake at 375 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 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. Yield 6

servings.