Active Time: 15 minutes
Total Time: 20 minutes • Serves: 4
2 large russet baking potatoes (about 12 ounces each)
3/4 pound extra lean ground beef
2 tablespoons taco seasoning mix
1 can (10 ounces) original diced tomatoes and green chilies
1/2 cup chopped fresh cilantro leaves
1 cup Schnucks finely shredded nacho taco cheese blend, divided
1/2 cup sour cream (optional)
1 tablespoon snipped fresh chives (optional)
1. Preheat oven to 375°F. Pierce each potato 4 or 5 times with fork. On microwave-safe large plate, cook potatoes in microwave oven on high 6 to 8 minutes or until tender when pierced with wooden pick; cool 5 minutes.
2. Meanwhile, in 10-inch skillet, cook beef over medium-high heat until no longer pink, breaking up beef with side of spoon; drain, if necessary. Stir in taco seasoning. Add tomatoes with their juice and cilantro; stir until combined. Cook 4 to 5 minutes or until heated through.
3. Cut each potato lengthwise in half. With small spoon, leaving about a 1/4-inch wall remaining on inside of each potato, scoop out flesh and place into medium bowl. With fork, coarsely mash potato in bowl until chunky; stir into skillet with beef mixture.
4. Arrange potato shells, cut side up, in 11 x 7-inch glass or ceramic baking dish. Place 2 tablespoons shredded cheese into center of each potato shell. Evenly spoon beef mixture over cheese, mounding high if necessary; evenly sprinkle with remaining 1/2 cup cheese. Bake 12 to 14 minutes or until internal temperature of beef mixture reaches 160°F and cheese is melted. Serve topped with sour cream and chives, if desired.
Each serving: about 360 calories, 13 g total fat (6 g saturated), 75 mg cholesterol, 1000 mg sodium, 35 g carbohydrate, 4 g fiber, 3 g sugars, 28 g protein