Beef In Potato Boats

This recipe was a huge success with my kids, they all wanted second helpings!  I don't see why kidney beans can't be added to make the inside more like chili.   If smaller, thick skinned potatoes were used, these could become appetizers.

3 large baking potatoes
1 tablespoon butter or margarine melted
1 lb ground beef
1  16 oz whole tomatoes, undrained (I used tomato sauce)
1 envelope (about 1 1/4 oz) taco seasoning mix (my homemade version will follow this recipe)
1/2 cup shredded cheddar or Monterrey Jack Cheese (2 oz)
1/3 cup sour cream (optional)
2 green onions with tops sliced (optional)

• Bake 3 large baking potatoes until done.
• Preheat oven to 475 degrees.
• Cut each potato lengthwise into halves.  Scoop out potatoes.  (leave a 1/4 inch shell)
• Brush outside and insides of shells with butter.  Place shells, cut side up on ungreased cookie sheet.  Baked uncovered until edges are brown.  15 - 20 minutes.
• Cook and stir ground beef in 10 inch skillet until brown.  Drain.  
• Stir in tomatoes and seasoning mix: break up tomatoes if using canned.  
• Simmer uncovered, stirring occasionally, 20 minutes.
• Spoon beef mixture into shells. Sprinkle with cheese.  Heat just until cheese is melted.
• If desired, top with a dollop of sour cream and a sprinkle of green onions.

Taco Seasoning

1 tablespoon chili powder

1/4 teaspoon garlic powder, onion powder, crushed red pepper flakes, dried oregano

1/2 teaspoon paprika

1 1/2 teaspoons ground cumin

1 teaspoon sea salt (It could easily be left out)

1 teaspoon black pepper

• Mix all ingredients together.  Store in an airtight container.

-Queenie Cuisine