PREP: 20 minutes
TOTAL TIME: 1 hour 20 minutes
SERVES: 6

Ingredients:

3 large russet potatoes, scrubbed
1 Tbs olive oil
1 medium onion, chopped
1/2 lb lean ground beef
1 tsp Worcestershire sauce
1/4 cup tomato paste
3 Tbsp Parmesan cheese
1/2 tsp salt, plus 1/4 tsp Pepper or to taste
2 Tbsp unsalted butter
6 slices American cheese
Sour Cream

Directions:

1. Preheat oven to 450°F. Prick potatoes several times with a fork and place them directly on oven rack. Bake until tender, 50 to 60 minutes.

2. While potatoes are baking, heat the oil in a deep skillet over medium heat. Add the onion and cook until slightly translucent, about 10 minutes. Add the beef, stirring to break it up, and cook about 5 minutes, until browned.

3. Stir in the Worcestershire sauce, tomato paste, Parmesan cheese, 1/2 tsp salt, and pepper to taste. Cook another 5 minutes.

4. Remove potatoes from oven and set aside until cool enough to handle. Cut them in half lengthwise and carefully scoop out the flesh into a mixing bowl, leaving some behind to keep the shells intact. Mash potatoes lightly, then mix in the butter, sour cream (To Taste), and 1/4 tsp salt. Set aside.

5. Fill each potato shell with about 2 Tbsp of the cooked hamburger mixture, then top with about 3 Tbsp of the potato mixture, mounding slightly. Top with a slice of American cheese and bake until melted, about 5 minutes. Serve immediately.

**This is a recipe I found on Parenting.com.   My Kids love Potato skins and this is a nice twist!  Look for it on my Menu Plan Monday!

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