Recipe #12: Potato Skin Poppers

Source:  Smith's My Products

3 cups frozen hash browns
2 cups Cheddar cheese, shredded
1 16-ounce container sour cream, divided
3/4 cup cooked bacon pieces
1/3 cup green onions, chopped
Salt and pepper to taste
14 flour tortillas

Preheat oven to 350 degrees.  Cook potatoes according to package directions.  Stir together cooked potatoes, cheese, 1 cup sour cream, bacon, onions, salt and pepper.  Warm tortillas, then spoon mixture in the center of each and roll burrito-style.  Place seam down on a baking pan.  Bake for 12 to 15 minutes, or until golden brown.  Cool for 5 minutes, cut diagonally into halves and serve with remaining sour cream. 

Serves 10 to 12

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

I made this as part of our Super Bowl snacks.  It didn't specify what size tortillas to use, so I just used the burrito sized that I had and ended up only using 4.  I cut the cook rolls in to 3 pieces.  They were pretty good.  My family felt they had a twice-baked potato taste to them.  My husband said if we added some scrambled eggs, we'd have great breakfast burritos.

Before baking.

I served these with both ranch dressing and sour cream on the side. 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ratings
Special Ingredients Needed:   None. 

Ease of Preparation:  Easy. 
Taste:    Good.  Think twice baked potato in a tortilla. 

Overall:  7 out of 10