6 large potatoes
1/2 c. butter, melted
2 tbsp. taco seasoning
2 tbsp. shredded Cheddar cheese
15 bacon strips, cooked and crumbled
3 green onions, chopped
salsa and sour cream (optional)

Preheat oven to 375°F.

Bake potatoes at 375°F for 1 hour or until tender. When cool enough to handle, cut lengthwise into quarters. Scoop out pulp, leaving 1/4-inch shell (save pulp for another use).

Reduce heat to 350°F.

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 at 350°F for 5 to 10 minutes or until cheese is melted. Serve with salsa and sour cream, if desired.

Yields 2 dozen.