Party Potato Skins

6 large russet potatoes
3/4 lb. ground beef
1 package taco seasoning mix
3/4 cup water
3/4 cup sliced green onions
1 tomato (diced)
1 cup shredded cheddar cheese

Pierce potatoes with fork. Bake on high in microwave
for 25 to 30 minutes; let cool. Cut in half and scoop
out potatoes leaving 1/4-inch shell. In medium skillet,
brown ground beef until crumbly; drain fat. Stir in
taco seasoning and water. Bring to a boil; reduce heat
and simmer, uncovered, 15 minutes. Stir in green onions.
Spoon meat mixture into potato shells. Top with tomato
and cheese. Place on baking sheet and heat under broiler
to melt cheese. Serve with salsa. Makes 12 appetizers.