Tuesday, November 9, 2010

Twice Baked Tater Soup

Thick & chunky ... hot & hearty ~ dressed with a lil' Tillamook, Burgers Smokehouse bacon and a dollop sour cream

Made with the insides of the taters I scooped out to make dem stuffed tater skins

2 comments:

Anonymous said...

John, you need to make some French Onion soup.

Ken

Ron said...

Knowing your propensity toward frugality, I was wondering how you were going to use the potatoes from the scooped out potato wedges. It certainly does look good!