Taco Tater Skins
  
  6 large russet potatoes
  1/2 cup butter or margarine, melted
  2 tablespoons taco seasoning (I found one with no MSG)
  1 cup shredded cheddar cheese, (I used jack, didn't have cheddar)
  3 green onions, chopped
  salsa & sour cream are optional
  
  Preheat oven to  400 degrees.  Wash potatoes and poke holes
  in them and bake for 1 hour.  Remove potatoes and cool, reduce oven to 350 degrees.
  Cut potatoes in half lengthwise and scoop out the pulp leaving 1/4-inch in shell (save pulp for another use like mashing for next nights dinner).
  Combine the butter and  taco seasoning; brush over both sides of the potato skins.  Place skin side down on a greased baking sheet.  Sprinkle with cheese and onions.  Bake for 5 - 10 minutes.
  Serve with salsa and sour cream if you wish.
  Makes 12
  (I oiled the potatoes before I baked them)