Taco-Topped Potatoes

Yesterday for supper I made these "Taco-Topped Potatoes" I found in a local cookbook. They were very easy to make, and utilized ingredients we mostly keep in the house (even before I started cooking regularly). In this case, I had company and was planning on leftovers for my husband and my lunches today, so I doubled the recipe. Here is the recipe:

• 4 large baking potatoes (about 2 1/2 lbs) : I used 10 small and medium ones
• 1 lb ground beef : I used two
• 1/2 c. chopped onion : I used much less of this and added some red and green bell peppers I had cut up for stir-fry later this week
• 1 pkg. taco seasoning mix : I used two
• 3/4 c. water : I used 1 1/2 cups
• 1 c. commercial taco sauce : I ignored this, the taco seasoning made it plenty spicy for my taste, and my husband is perfectly capable of adding Ortega to his OWN plate :)
• 1/2 c. (2 oz.) shredded Monterrey Jack cheese with peppers : I used about a cup and a half of mild (pre) shredded cheddar cheese

Scrub potatoes; prick several times with a fork. Place potatoes one inch apart on a microwave-safe rack or paper towels. Microwave on HIGH for 14 to 17 minutes, turning and rearranging once; let stand two minutes.
: I microwaved my 10 potatoes for somewhere around 20 to 25 minutes.

Brown ground beef and onion in a large skillet, stirring until beef crumbles; drain. Stir in seasoning mix and water; bring to a boil. Reduce heat, and simmer, uncovered, stirring occasionally, 15 minutes or until liquid evaporates. Stir in taco sauce; cook until thoroughly heated.
: I browned and drained the beef, then added the onions and seasoning mix, and tossed in the green peppers as an after-thought at some point during the 15 minutes the mix was simmering. Of course, I skipped the taco sauce. When the water was nearly evaporated, I added the cheese to the mixture to make sure it was deliciously melted into it.

Cut an X to within 1/2 inch of the bottom of each potato. Squeeze potatoes from opposite sides and ends to open; fluff each potato with a fork. Spoon meat mixture on potatoes, and sprinkle with cheese. Yield: 4 servings.
: I cut the X into the potatoes then left them alone and let everyone add the meat to the top of their potatoes as desired. I ended up with 8 servings of the taco mix and 2 left-over baked potatoes, I was the only person that got seconds, and I almost didn't finish them, so these "servings" are likely to fill the average person.


Personally, I really enjoyed (over-ate during) this meal. I made up some Orange Gelatin and used a salad from a bag as sides. One guest made a salad out of the entire thing, putting salad atop the potato, then topping that with the taco meat and Dorthy Lynch dressing. (Dorthy Lynch is the best dressing ever for Taco Salads, and my personal preference for regular salad--it is like a mix between two other dressings, but I can't recall which two at the moment.) I set out Sour Cream, Dorthy Lynch, Ranch Dressing, Ortega Sauce, and butter as toppings.