3 large baking potatoes
1 tbsp. butter, melted
1 lb. ground beef
1 (14 1/2 oz.) can diced tomatoes (undrained)
1 envelope taco seasoning
1/2 c. shredded Cheddar cheese
1/3 c. sour cream
2 green onions, sliced

Bake potatoes until tender. Cut in half lengthwise; carefully scoop out pulp, leaving a thin shell. (Refrigerate pulp for another use.) Brush inside and outside of potato skin with butter. Place cut side up on a baking dish.

Bake, uncovered, for 20 minutes at 375°F.

Meanwhile, cook beef in a skillet; drain off fat. Add tomatoes and taco seasoning. Bring to a boil; reduce heat and simmer, uncovered, for 20 minutes. Spoon into potato shell; sprinkle with cheese.

Bake, uncovered, 5 to 10 minutes or until cheese is melted. Top with sour cream and onions.