6 large russet potatoes, washed and pierced with fork
12 (1-oz.) large José Olé® Shredded Steak Taquitos, prepared according to package directions, chopped into small pieces
3/4 cup each: shredded sharp cheddar cheese and Pico de Gallo
1/4 cup sliced green onions
2 Tablespoons sliced black olives
Sour Cream

Microwave potatoes on HIGH power 15 to 20 minutes or until potatoes are tender when pierced with a fork. Open potatoes and fluff with fork. In bowl, combine hot José Olé® Taquitos with shredded cheese, Pico de Gallo, green onions and olives. Stuff taquito mixture into fluffed potatoes. Dollop with sour cream and garnish with additional green onions and olives, if desired. Makes 6 servings.

Preparation Time: 20 to 25 minutes

Serving Suggestions: Feel free to stuff these potatoes with José Olé® Beef & Cheese Mini Tacos.

Meal Suggestion: Serve stuffed potatoes on a bed of mixed salad greens for a complete meal.