Potato Skin Poppers

Pat Duran


This will be a great addition to the Super Bowl buffet- don't cha think!! These will be great anytime you want a great quick snack These can be made ahead and frozen too- so start now and save some time.
This recipe is from daisybrand.com
and is a family favorite.


★★★★★ 4 votes

14 servings
35 Min
10 Min


  • 3 c
    frozen,diced potatoes(or hash browns)
  • 2 c
    shredded cheddar cheese
  • 2 c
    daisy brand sour cream
  • 3/4 c
    cooked bacon pieces
  • 1/3 c
    chopped green onions
  • 1 dash(es)
    salt and pepper to taste
  • 14
    8-inch flour tortillas
  • 2 Tbsp
    butter, melted

How to Make Potato Skin Poppers


  1. Preheat oven to 350^. Cook the potatoes in a skillet according to the package directions. In a large bowl, stir together the cooked potatoes, cheese, 1 cup of the sour cream, bacon, onions and salt and pepper. Warm the tortillas in the microwave or according to package directions.
  2. Spoon equal amounts of the mixture in the center of the tortillas. Fold in 2 sides of each tortilla to meet in the middle, and then roll burrito-style. Brush the outside of each rolled tortilla with melted butter and place on sprayed baking pan with seam side down.
  3. Bake for 12-15 minutes, or until golden brown. Let cool for 5 minutes, then cut diagonally into halves. Serve with the remaining sour cream.

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