Taco Potato Shells

Directions

1. 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. 2
   Place cut side up on an ungreased
3. 3
   . 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.
4. 4
   Spoon into potato shells; sprinkle with cheese. Bake, uncovered, 5-10 minutes longer or until cheese is melted. Top with sour cream and onions.