1Preheat oven to3 75. Brush potatoes with butter. Prick potatoes with fork and bake for 1 hour or til done.
2In skillet, brown beef and drain fat. Add drained tomatoes, taco seasoning and Cheddar cheese and set aside.
3Allow baked potatoes to cool before cutting in half. use a spoon to scoop out the inside flesh, leaving about 1/2 inch layer of potato on the skin. Fill each potato with an equal amount of the beef and tomato filling. Wrap individually or place side by side in a baking dish to freeze. Cover and freeze.Freeze up to 6 months or 3 months, if using frozen meat.
4To prepare, thaw in refrigerator or microwave. Preheat oven to 450. Cover and bake for 20 to 30 minutes. Top with desired toppings, such as green onions, cheddar cheese or sour cream.