Southwestern Potato Skins - cooking recipe

Ingredients

6 large Russet Potatoes
3/4 lb. Ground Beef
1 pkg. Taco Seasoning
3/4 c. Water
3/4 c. sliced Green Onions
1 medium chopped Tomato
1 can sliced Ripe Olives, drained
1 c. grated Cheddar Cheese

Preparation

Pierce Potatoes with a fork; microwave on high for 30 minutes; let cool.
Cut Potatoes in half and scoop out Potatoes leaving 1/4 inch shell.
In medium skillet, brown Beef until crumbly; drain fat.
Stir in Taco Seasonings 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.