Directions:
- Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut potatoes in half lengthwise. Carefully scoop out pulp, leaving a thin shell (refrigerate pulp for another use). Brush inside and outside of potato shells with butter.
- Place cut side up on an ungreased baking sheet. Bake, uncovered, at 375° for 20 minutes. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Add tomatoes and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
- Spoon into potato shells; sprinkle with cheese. Bake, uncovered, 5-10 minutes longer or until cheese is melted. Top with sour cream and onions. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 229.93 Kcal (963 kJ) | ||
| Calories from fat | 150.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.71g | 26% | |
|---|---|---|---|
| Cholesterol | 66.27mg | 22% | |
| Sodium | 125.34mg | 5% | |
| Potassium | 277.77mg | 6% | |
| Total Carbs | 2.83g | 1% | |
| Sugars | 0.48g | 2% | |
| Dietary Fiber | 0.28g | 1% | |
| Protein | 17.46g | 35% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 1.7mg | 9% | |
| Calcium | 100.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 207.22 Kcal (868 kJ) | ||
| Calories from fat | 135.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.06g | 26% | |
|---|---|---|---|
| Cholesterol | 59.72mg | 22% | |
| Sodium | 112.96mg | 5% | |
| Potassium | 250.34mg | 6% | |
| Total Carbs | 2.55g | 1% | |
| Sugars | 0.43g | 2% | |
| Dietary Fiber | 0.25g | 1% | |
| Protein | 15.74g | 35% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 1.5mg | 9% | |
| Calcium | 90.2mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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