Taco Stuffed Potatoes

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.