Recipe of the Week: Taco Locos, by C.R.

Here is a recipe I invented using leftovers from baked potatoes to make tacos:

  1. After scrubbing well and baking, slice the top of the potato with a sharp knife lengthwise end to end.
  2. Eat all of the baked potato, scraping excess potato from the skin. (Not too hard, you don’t want holes in the skin.)
  3. The skin is now ready to be used as a tortilla, thereby cutting back on tortilla carbs, if dieting, or gluten, if sensitive.
  4. Holding the skin of the potato in one hand, you are now ready to apply a filling.
  5. Being a girl from Texas, I put picante sauce with a little bit of cheese in my TACO LOCO. However, I also enjoy a dash of “BUTTER BUDS” with a few drops of water on occasion. (BUTTER BUDS can be found in the baking section of the grocery store.)
  6. Fold, heat, eat, and enjoy! YEE HAW!

PS: Potatoes, in the form of potato flour, are often used to replace grain flours, so should be safe if you are on a gluten-free diet.

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