Go Back
Print

Potato Skin Poppers

adapted from Daisy

Ingredients

  • 3 cups frozen diced potatoes
  • 2 cups shredded cheddar cheese
  • 1 cup sour cream
  • ½ pound bacon cooked and crumbled
  • ⅓ cup chopped green onions
  • 1 dash salt & pepper
  • 8 8- inch flour tortillas
  • 2 tablespoons butter melted
  • ranch dressing for serving

Instructions

  1. Preheat oven to 350F. Line a large baking sheet with parchment. Set aside.
  2. Cook potatoes according to package instructions.
  3. In a large bowl, stir together potatoes, cheddar cheese, sour cream, bacon, green onions, salt and pepper.
  4. Warm the tortillas according to package instructions. Spoon equals amounts of the potato mixture into each tortilla. Fold in two sides of each tortilla and then roll up burrito-style. Place on baking sheet and brush with melted butter.
  5. Bake for 12 - 15 minutes or until golden brown. Let cool for about 5 minutes; cut in half diagonally.
  6. Serve with ranch dressing, for dipping.