Loaded Taco Potato Skins

My husband has been on the SCD diet for a while so we are slowly adding in an occasional potato to help him get enough calories and bulk to keep him from being hungry all the time. If you are not using regular potatoes, you can substitute with a sweet potato. This is also a great leftovers recipe as you use leftover taco meat and even old baked potatoes. 

Loaded Taco Potato Skins
6 baked red potatoes cut in half
1/2lb leftover taco meat
sauteed fajita veggies (orange/green peppers and onions)
shredded cheddar cheese

Heat oven to 425 and lightly oil a 9x13 glass pan with olive oil.  Take the baked potatoes and scoop out a little of the middle with a spoon.  Arrange the potatoes in the pan and add a scoop of taco meat in the hole in the middle.  Lay across the fajita veggies and top with cheese.  Bake 10 minutes or until cheese is melted and starting to brown.

Fajita Veggies:

Slice peppers and onions the long way.  Heat 1Tbsp olive oil in a pan and saute on medium/high until they just start to brown but are still slightly crispy.