Taco Stuffed Baked Potatoes

These can be a nice appetizer or combined with a side for a delightful main dish.

makes 4 servings

 Ingredients:

• 4 russel potatoes

Taco Filling

• 1 lb. ground beef
•  1/2 c. onion (chopped)
• 1 (8 oz.) can tomato sauce
• 6 oz. shredded cheese (your favorite)
• 1 tsp. chili powder
• 3/4 tsp. salt
• 1/2 tsp. garlic powder
• pinch of cumin

Directions:

Preheat oven to 400°.  Scrub, scrub rinse and dry potatoes (If desired lightly brush olive oil and sprinkle sea salt on the skin). poke holes in skin about an inch apart to let steam release so they don't explode, and place the potatoes directly on the middle rack in the oven. Place a tin foil covered baking sheet on the lower rack below the potatoes to catch any drippings. Bake for 45 minutes. Potatoes are done if tender when pierced with a fork. Take out of oven and let cool at room temperature cool enough to handle.

Fry beef and onions in skillet and cook till beef crumbles and is fully cooked.  Drain off excess grease and add tomato sauce, chili powder, salt, garlic powder, and cumin.  Let simmer for 7-10 min.Take off heat. mix in 2 oz shredded cheese to help keep mixture together.

Cut potatoes in half and take out as much of the inside of the potato as you can without digging all the way to the skin. Stuff each potato half with taco filling, and top with shredded cheese.  Broil in oven for 5-10 min. or until cheese achieves a perfect crust. take out of oven and place on serving dishs topped with salsa, sour cream, lettuce, tomato, and any other toppings you'd like to add.

For more of a main dish, after baking the potatoes cut another 1/4 of the way up from the center so that you have more of a whole potato then two halves. carve out the insides (leaving a little more of the insides intact) and continue on with the recipe.