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Taco-Stuffed Potato Skins

Trisha Yearwood
  • 105 minutes
  • Serves 16

INGREDIENTS

2

lbs Ground beef, lean

2

Avocados

1

Cilantro, fresh

1 1/3 tbsp

Garlic powder

3

Green onions

2

Jalapenos, small

2

Onions, large

8

Russet potatoes (about 4 pounds), small

3

Tomatoes

1/3 cup

Tomato paste

2 tbsp

Chili powder

1 tbsp

Pepper, freshly ground

1 tbsp

Salt

2 tbsp

Olive oil

2 tbsp

Cumin, ground

2 cups

Cheddar, grated

1/2 cup

Heavy cream

1

Sour cream