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, olives and cheese. Place on baking sheet and heat under broiler to melt cheese. Spoon dollops of sour cream on each shell. Sprinkle with additional sliced green onions. Serve with salsa.
Makes 1 dozen appetizers
Ingredients
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6 russet potatoes, baked and cooled (large)
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3/4 pound ground beef
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1 package taco seasonings
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3/4 cup water
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3/4 cup sliced green onions
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1 tomato, chopped (medium)
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1 can sliced ripe olives, drained (2 1/2 ounce can)
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1 cup grated cheddar cheese
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1 pint sour Cream
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