Potato Skin Poppers

3 C. frozen, diced potatoes (or hashbrowns)
2 C. cheddar cheese, shredded
1 container (16 oz) sour cream, divided
3/4 C. green onions, chopped
Salt and pepper to taste
14 flour tortillas
2 Tbsp. butter, melted

Preheat oven to 350*.  Cook potatoes according to package directions.  Stir together cooked potatoes, cheese, 1 C. sour cream, bacon, onions, salt and pepper.  Warm tortillas, then spoon mixture in the center of each and roll burrito-style.  Brush with butter and place seam side down on a baking pan.  Bake for 12 to 15 minutes, or until golden brown.  Cool for 5 minutes,  cut diagonally into halves and serve with remaining sour cream.  Refridgerate leftovers.

Serves 10 - 12