Potato Skin Poppers
- Active Time 35m
- 3 cups frounceen, diced potatoes (or hash browns)
- 2 cups shredded cheddar cheese
- 2 cups Daisy Brand Sour Cream
- 3/4 cup cooked bacon pieces
- 1/3 cup chopped green onions
- 1 dash salt and pepper, to taste
- 14 8-inch flour tortillas
- 2 tablespoons butter, melted
Preheat the oven to 350 degrees F. Cook the potatoes in a skillet according to the package directions.
In a large bowl, stir together the cooked potatoes, cheddar cheese, 1 cup sour cream, bacon, green onions and salt and pepper. Warm the tortillas according to the package directions.
Spoon equal amounts of the mixture in the center of the 14 tortillas. Fold in two sides of each tortilla to meet in the middle, and then roll burrito-style. Brush the outside of each rolled tortilla with melted butter and place on a baking pan with the seam down. Bake for 12 to 15 minutes, or until golden brown. Let cool for 5 minutes, then cut diagonally into halves. Serve with the remaining sour cream.
Recipe reprinted by permission of Daisy Brand. All rights reserved.
nutrition information per serving
310 calories; 18g total fat; 46mg cholesterol; 626mg sodium; 26g carbohydrates; 0g fiber; 11g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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