Skip to main content Share
& Save

FREE! Robin Cleaned Up Classic Deep South Flavor

By Robin Shea


Difficulty: Easy


  • 1/4 cup chopped green onions
  • cheddar cheese
  • 1 teaspoon soy sauce
  • 1/4 cup melted butter
  • 3/4 pound thick-cut bacon
  • 8 potatoes
  • 8 ounces sour cream
  • 2 tablespoons taco seasoning
  • salt


Preheat oven to 400 degrees F. Scrub 8 potatoes thoroughly and pierce with a fork. Bake until tender, about 45 minutes. While potatoes are baking, chop bacon and cook until crispy. When potatoes are cool enough to handle, cut into quarters lengthwise and then halve crosswise to form 8 sections. Scoop flesh from cut skins leaving 1/8 shell (reserve all flesh for Potato Bacon Soup), increase oven temperature to 500 degrees F. Mix together melted butter and soy sauce, brush on both sides of the skins. Place on baking sheet and bake until crisp, about 5 minutes. Sprinkle with coarse salt, cheddar cheese and crispy bacon.Broil to melt cheese, watch closely. Serve with taco dip: combine chopped green onion, sour cream, and taco seasoning.

I'm not interested