Southwestern Potato Skins

1. 1

   Pierce potatoes with fork and microwave on high for 30 minutes, turning after 15 minutes.

2. 2

   Let cool.

3. 3

   Cut potatoes in half; scoop out centers, leaving 1/4-inch shell.

4. 4

   Reserve potato pulp for another use.

5. 5

   Brown beef 6 to 8 minutes in large skillet over medium heat, stirring to break up meat.

6. 6

   Drain fat.

7. 7

   Stir in water and taco seasoning; bring to a boil.

8. 8

   Reduce heat to low; cook, uncovered, 15 minutes.

9. 9

   Stir in green onions.

10. 10

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

11. 11

    Place filled potato shells on baking sheet; broil until cheese is melted.

12. 12

    Top with salsa, sour cream or guacomole if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.