[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Taco Tater Skins[/title][fusion_text]Week of August 4th to August 8th, 2008
TACO TATER SKINS ( Thanks to Party Line Listener, Grace Demboouski)
20 Baby Reds 1/2 Cup Butter
2 Tbs. Taco Seasoning 6 Green Onions, cut up or Chives
8 oz. Three Cheese Blend Shredded Cheese Salsa and Sour Cream
Bake potatoes on foil lined pan at 375 degrees for 40-50 minutes. Cut potatoes in half and scoop out most of the cooked potato, which you can eat by itself or save to put in soup. Combine the melted butter and taco seasoning. Dip the potato skins in the butter mixture. Sprinkle on the bacon, onions and cheese. Bake 10 minutes more at 350 degrees. Serve with salsa and sour cream.
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