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Taco Potato Shells



scrub and pierce potatoes.
bake at 375 degrees for 1 hour or until tender.
when cool enough to handle, cut potatoes in half, lengthwise.
carefully scoop out the pulp, leaving a thin shell, ( refrigerate pulp for another use.
brush inside and outside of potato shells with butter.
place cut side up on an ungreased baking sheet.
bake, uncovered, at 375 degrees for 20 minutes.
meanwhile, in a skillet, cook beef over medium heat until no longer pink.
add tomatoes and taco seasoning.
bring to a boil.
reduce heat.
simmer, uncovered, for 20 minutes.
spoon into potato shells.
sprinkle with cheese.
bake, uncovered, 5-10 minutes longer or until cheese is melted.
top with sour cream and onions.
can top with bacon bits, also, if preferred.