Southwestern Potato Skins


6 large russet potatoes

3/4 lb Ground beef

1 package taco seasoning mix

3/4 cup water

3/4 cup sliced green onions

1 medium tomato, chopped

1 can (2 1/4 oz.) sliced ripe olives, drained

1 cup grated cheddar cheese

1 (12oz) container CREAMLAND Fiesta Dip (or Green Chile or Chipotle Dip)


Pierce potatoes with fork. Microwave on high 30 minutes; let cool. Cut in half and scoop out potatoes leaving 1/4 inch shell. In medium skillet, brown ground beef until crumbly; drain fat. Stir in taco seasoning and water. Bring to boil; reduce heat and simmer, uncovered 15 minutes. Stir in green onions. Spoon meat mixture into potato shells. Top with tomato, olives and cheese. Place on baking sheet and heat under broiler to melt cheese. Spoon a dollop of Creamland Fiesta Dip on each shell. Makes 1 dozen.


Southwestern Potato Skins
Cottage Cheese Salad


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