Roxy
Starter
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.
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.