6 large russet potatoes
1/2 c. butter, melted
2 Tbsp. taco seasoning
3 green onions, chopped
1 c. (4 oz.) shredded Cheddar cheese
15 bacon strips, cooked and crumbled
Salsa and/or sour cream, optional
Pierce potatoes several times with a fork. Bake potatoes at 375° for one hour or until tender. Reduce heat to 350°, When cool enough to handle cut potatoes lengthwise into quarters. Scoop out pulp, leaving a 1/4-inch shell (save pulp for another use). Combine butter and taco seasoning; brush over both sides of potato skins. Place skin side down on greased baking sheet. Sprinkle with cheese, bacon and onions. Bake for 5-10 minutes or until cheese is melted. Serve with salsa and/or sour cream if desired. Two dozen.