Mexican Potato Skins

Preheat oven to 400°F. Scrub the russet potatoes under cold water and pat dry.

Prick each potato several times with a fork and place on a baking sheet. Bake for 15 minutes until tender when pierced with a knife.

While potatoes bake, heat a skillet over medium-high heat and add the ground beef, breaking it apart with a spoon as it cooks for 5-7 minutes until browned. Drain excess fat.

Stir the taco sauce into the cooked ground beef and simmer for 2 minutes to combine flavors.

Remove potatoes from oven and let cool for 2 minutes until safe to handle. Cut each potato in half lengthwise.

Place hollowed potato skins skin-side down on the baking sheet.

Divide the seasoned ground beef mixture evenly among the potato skin halves, filling generously. Sprinkle the cheddar cheese over each filled skin.

Return the filled skins to the oven and bake for 3 minutes until the cheese melts.

Transfer potato skins to a serving platter and top each one with a dollop of sour cream. Serve immediately while still warm.