Southwestern Potato Skins

• 6 large baking potatoes, scrubbed
• 34 lb ground beef
• 23 cup water
• 1 (1/4 ounce) package taco seasoning
• 12 cup green onion, sliced
• 1 tomatoes, chopped
• 1 (2 1/4 ounce) can black olives, drained and sliced
• 1 cup cheddar cheese, shredded

1. Pierce potatoes with fork and microwave on high for 30 minutes, turning after 15 minutes.
2. Let cool.
3. Cut potatoes in half; scoop out centers, leaving 1/4-inch shell.
4. Reserve potato pulp for another use.
5. Brown beef 6 to 8 minutes in large skillet over medium heat, stirring to break up meat.
6. Drain fat.
7. Stir in water and taco seasoning; bring to a boil.
8. Reduce heat to low; cook, uncovered, 15 minutes.
9. Stir in green onions.
10. Spoon meat mixture into potato shells; top with tomato, olives and cheese.
11. Place filled potato shells on baking sheet; broil until cheese is melted.
12. Top with salsa, sour cream or guacomole if desired.

baking potatoes, ground beef, water, taco seasoning, green onion, tomatoes, black olives, cheddar cheese

Taken from www.food.com/recipe/southwestern-potato-skins-252877 (may not work)