Taco Tater Skins

[Roxy]

Taco Tater Skins:

 

6 large russet potatoes

1/2 cup butter, melted

2 T. taco seasoning

1 cup (4 ounces) shredded Cheddar Cheese

15 bacon strips, cooked and crumbled

3 green onions, chopped

Salsa and/or sour cream, opt.

 

Bake potatoes at 375° for 1 hour or until tender. Reduce heat to 350°. When cool enough to handle, cut the potatoes lengthwise into quarters. Scoop out pulp, leaving a 1/4-in. shell (save pulp for another use).

 

Bake for 5-10 minutes or until the cheese is melted. Serve with salsa and/or sour cream if desired.