3 lg. baking potatoes
1 tbsp. butter, melted
1 lb. ground beef
1 can (16 oz.) whole tomatoes (undrained)
1 env. taco seasoning mix
1/2 c. shredded Cheddar or Monterey Jack cheese
1/3 c. dairy sour cream
2 green onions (with tops), sliced

Prepare and bake potatoes 350 to 400 degrees. Cut each potato lengthwise into halves, scoop out potatoes, leaving a 1/4 inch shell. Brush outside and inside of shells with butter. Place shells, cut sides up, on ungreased cookie sheet. Bake uncovered until edges are brown, 15 to 20 minutes.

Cook and stir ground beef in 10 inch skillet until brown; drain. Stir in tomatoes and seasoning mix; break up tomatoes. Heat to boiling - simmer, uncovered. Stir occasionally 20 minutes. Spoon beef mixture into shells. Sprinkle with cheese. Heat until cheese has melted, top with sour cream. 6 servings, 380 calories each.