Taco Potato Skins
This Tex-Mex variation on potato skins is the perfect party food.
Serves: 12Hands-on: 15 minutesTotal: 50 minutesDifficulty: Medium
- 6 large russet potatoes, baked
- 1⁄4 lb. ground beef
- 1 tsp. taco seasoning
- 3 cloves garlic, peeled and minced
- 8 oz. Velveeta Mexican cheese, shredded
- Preheat oven to 400°F. Cut the potatoes in half and scoop out the potato flesh, leaving 1⁄4-inch border. Reserve the cooked potato for another use. Brush the potato skins with the melted butter and place on a baking sheet. Bake for 10 minutes, or until the skins are lightly toasted. Remove from oven and cool slightly.
- Heat a skillet over medium heat and add the beef and taco seasoning. Sauté until the ground beef is browned, breaking it up as it cooks. Pour off any excess fat. Add the garlic and sauté another minute.
- Remove skillet from heat and let stand for 10 to 15 minutes to cool slightly. Add the shredded cheese and divide between the potato skins.
- Bake the potato skins for 10 minutes or until the cheese is melted and bubbly. Remove from oven and serve immediately.