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Taco Stuffed Potatoes Recipe
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Store potatoes in a cool, dry place that is well ventilated. The ideal storage temperature is 45 - 50°F. If your potatoes develop sprouts or have green tinge, be sure to trim these areas.
Do not refrigerate potatoes. Potatoes stored below 40°F., will develop a sweet taste. This is because the starch in potatoes is changing to sugar. It will also cause the potatoes to turn dark while cooking.

Taco Stuffed Potatoes

4 large Idaho potatoes

1 lb. ground beef

1/2 C. chopped onion

4 oz. can green chilies

1 clove garlic minced

2 T. tomato paste

salt

1/2 C. thinly sliced lettuce

1/4 C. shredded Monterey Jack cheese

1/4 C. chopped tomatoes

1/4 C. sliced ripe olives

Heat oven to 400°F. Scrub potatoes and prick with a fork. Bake for 1 hour 15 minutes or until potatoes yield to the touch.

In a saute pan, brown ground beef. Add onion, chilies, garlic and tomato paste. Season with salt and pepper.

When potatoes are cooked, split them open and fluff them a little. Place on a plate and top with the beef. Top with the lettuce, cheese, tomatoes and olives.

Serves 4.