Recipe Keeper #3: Cheesy Tater Skins

I found another fantastic recipe from my bridal shower that I have to share. Before I do, I want to admit my shame.

I'm shamed that I didn't find this recipe sooner.

Seriously - it's that good.

These cheesy "tater skins" aren't actually tater skins at all, although there are some taters involved. Still, the cheesy goodness was a perfect side dish for our meal and we had enough for a freezer meal later.

Here's the recipe, courtesy of my BFF's sister who loves some homecookin', just like me:
3 c. frozen hashbrowns
1/2 t. melted butter
2 c. cheddar cheese
1 c. sour cream
1/3 c. cooked bacon, chopped up
tortilla shells
salt & pepper (to taste) 
Cook hashbrowns, fry bacon, cook onions. Add all ingredients together (except butter). Roll mixture into tortilla shells and place into 9x13 baking pan (seam side down). Brush tops with melted butter and bake at 350 for 15 minutes. 
I changed a few things in this recipe: 1) I added some diced green peppers as well as the onions, and 2) I omitted the bacon to cut down on the fat content. We were already having a meat dish for dinner, and the extra grease and protein wasn't needed. Although, if I were making this for a party I would be sure to keep the bacon.

Because this recipe makes quite a big pan, we made one small pan to eat with our meal and made another small pan to freeze for later. Perfecto!

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