Bake potatoes at 375° for 1 hour or until tender. Remove from oven. Reduce heat to 350°. When cool enough to handle, cut the potatoes lengthwise into quarters. Scoop out pulp, leaving a 1/4 inch shell. (Save pulp for another use) Combine the butter and taco seasoning; brush over both sides of potato skins. Place skin side down on a greased baking sheet. Sprinkle with cheese, bacon, and onions. Bake for 5-10 minutes or until the cheese is melted. Serve with salsa and sour cream.
Very good and they never last long at any gathering!!
Ingredients
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6 russet potatoes (large)
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1/2 cup butter, melted
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2 tablespoons taco seasoning
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1 cup shredded cheddar cheese
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15 slices bacon, cooked and crumbled
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3 green onions, chopped
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Salsa and sour cream, optional
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