Taco Baked Potatoes With Fresh Garden Veggies

I think it's important to have my girls help in the kitchen.

It's not only a life (and math) lesson that will be used over and over again, but it can also be a creative outlet.  A way for them to express themselves with what and how they create food.

What's growing in our garden sets the tone for our menus this time of year.

If it was up to my youngest daughter she would make something taco-ish every time she cooked ;-)
tacos...taco dip...taco salad...taco soup...

So, to combine her love of Mexican food along with what's growing in the garden, we made these concoctions...more than once now.

It's a taco in a baked potato instead of a shell.

I take the easy way and make the baked potatoes in the microwave.

Scoop out some of the pulp to make room for taco seasoned meat, cheese, and garden yummies, such as lettuce, green onions, and tomatoes.
(I wish I could take credit for the tomatoes, but ours haven't ripened yet.  My parents gave us some that they got from a Mennonite green house.)

Supper on the table in less than 30 minutes...unless you get lost in your garden, relishing in how everything is growing, like I do.