• Cooking Time:
  • Servings: 1 dozen
  • Preparation Time:



  • 6 large russet potatoes
  • 3/4 pound ground beef
  • 1 package (1 ounce) taco seasoning
  • 3/4 cup water
  • 3/4 cup sliced green onions
  • 1 medium tomato, chopped
  • 1 can (2-1/4 ounces) sliced ripe olives, drianed
  • 1 cup shredded cheddar cheese
  • 2 cups fiesta dip (recipe follows)


  • Pierce potatoes with fork. Microwave on HIGH 30 minutes, turning over after 15 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 a 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 dollops of fiesta dip on each shell.
  • Makes 1 dozen appetizers

Categories: Appetizer  Beef  Broil/Grill  Microwave  Potato  Savory  Stove 
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