Southwest Potato Skins

Bacon.   Onion.   Cheese.   Potato.   Taco meat. 

The combination of these five ingredients 

are awesome!!

They are really more like an appetizer...but if you prefer a smaller meal or something extra on the side...this is just the recipe for you!

Remember the Potato Candy I posted earlier? (You can find the recipe in Desserts on the side bar) That's what I sometimes make with the left over potato....or add it to soups, or casseroles, or mash potatoes the next night. The uses are endless!

I found this recipe in the Gooseberry Patch Magic of Christmas cookbook

Southwest Potato Skins
Makes 12 potato skins

6 potatoes
1 lb ground beef
1/2 cup onion, chopped
1 t. salt
1 t pepper
1 1/4 oz pkg taco seasoning
2 12-oz pkgs shredded Cheddar cheese
12-oz pkg shredded Mozzarella cheese
Garnish: chives, bacon bits and sour cream
Bake potatoes at 450 degrees for one hour, or until potatoes are tender.
Cut in half lengthwise and scoop out center of each potato, leaving 1/4 inch around edges. Save centers of potatoes for another recipe. (I would show you a pic of this step, but because the potatoes were so small, it looked more like a butchering than a scooping!)
In a large skillet, brown ground beef with onion, salt and pepper; drain. Add taco seasoning and simmer.

 Place potato halves in a greased 15" x 12" baking dish. Sprinkle with half of Cheddar cheese and 2 tablespoons ground beef, then top with mozzarella and remaining Cheddar cheese. Broil 3 to 4 inches from heat source until cheese is bubbly. Sprinkle on chives, bacon bits and sour cream.

My chives didn't make it home from the grocery store (they must still be sitting all lonely.... in a bag.... on the turn-a-round by the register) and I'm not a big fan of sour cream. (Yes, my kids think I'm weird!) But loaded with bacon bits....yeah! And a few cheesy tortillas on the side.....Wooo Hooo! That sure made for some good eatin'!!!