Fajita Potato Skins

• 6 medium baking potatoes
• 1 beef top sirloin steak (1 pound), cut into thin slices
• 1 tablespoon canola oil
• 1/2 cup taco sauce
• 1 envelope fajita seasoning mix
• 2 cups shredded Colby-Monterey Jack cheese
• 1/2 cup sour cream
• 2 green onions, sliced

1. Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 8-10 minutes or until tender, turning once.
2. Meanwhile, in a large skillet, brown beef in oil. Add taco sauce and seasoning mix. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until meat is tender, stirring occasionally.
3. Cut each potato in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell (discard pulp or save for another use). Place on greased
4. . Spoon beef mixture onto potato shells; sprinkle with cheese.
5. Bake at 350u0b0 for 8-10 minutes or until heated through and cheese is melted. Top with sour cream and onions.

baking potatoes, beef, canola oil, taco sauce, fajita seasoning mix, cheese, sour cream, green onions

Taken from www.tasteofhome.com/recipes/fajita-potato-skins/ (may not work)