3 lg. potatoes
1 tbsp. butter, melted
1 lb. ground beef
1 can (16 oz.) whole tomatoes, undrained
1 env. taco seasoning mix
1/2 c. cheddar cheese, shredded

Bake potatoes at 375 degrees for 1 to 1 1/4 hours. Heat oven to 475 degrees. Cut potatoes into halves. Scoop out potato, leaving 1/4 inch shell. Brush potatoes with melted butter inside and out.

Place shells cut side up on ungreased cookie sheet. Bake uncovered for 15 to 20 minutes until brown. Cook beef until brown, drain. Stir in tomatoes and seasoning mix, break up tomatoes. Heat to boiling, reduce heat and simmer uncovered, stirring occasionally. Spoon mixture into shells, sprinkle with cheese, heat until cheese is melted. OPTIONAL: 1 tablespoon of sour cream on top of cheese sprinkled with chopped green onion tops.