Mexican Potatoes

3 lg. potatoes
1 lb. ground beef
1 c. shredded Co-Jack cheese
1 pkg. taco mix
1/2 c. Mexican salsa (hot)
1/4 c. sour cream
1/2 c. lettuce

Cook potatoes in microwave for 15 minutes; cool. Peel the skins off and cut in half. Dig out some of the potato in the shape of a boat. Brown ground beef; add taco mix, 3/4 cup water and 1/4 salsa. Deepfry the potatoes that are shaped like a boat until golden brown. Add meat mixture; cover with cheese. Add lettuce, sour cream and salsa to liking.

Kathi Harrier