Southwestern Potato Skins


  • ¾ cup(s) water
  • ¾ cup(s) sliced green onions
  • 1 tomato, chopped (medium)
  • 1 can(s) sliced ripe olives, drained (2 ½ ounce can)
  • 1 cup(s) grated cheddar cheese
  • 1 pint(s) sour Cream
  • 6 russet potatoes, baked and cooled (large)
  • + 2 more ingredients
    • ¾ pound(s) ground beef
    • 1 package(s) taco seasonings

Cut potatoes in half and scoop out, leaving 1/4 inch shell. In medium skillet, brown ground beef until crumbly; drain fat. Stir in taco seasoning and water. Bring to a boil; reduce heat and simmer, uncovered, 15 minutes. Stir in green onions. Spoon mixture into potato shells. top with tomato, oli...

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