Tuesday, February 23, 2010

Pigskin Taters? Baked Tater Footballs??

90 ct. Idaho Russet, peeled & dusted with Cajun seasoning ... then wrapped with bacon & baked.

Hot & fluffy in it's new skin ... would it be over the top to put butter & sour cream on this tater, huhh??

So, what shall I call these things?? Talk amoungst yerselves ... while I go eat lunch!!

1 comment:

ULIKA BBQ said...

love it. you never cease to amaze me.