Bacon and Tomato Potato Skins
Source of Recipe
Unknown
MCR: Bacon and Tomato Potato Skins
Serves: 6
At serving time, divide the topped potato wedges into two batches and heat them one at a time. The second batch will be ready to eat just as your guests finish up the first round.
6 large baking potatoes •
2 teaspoons cooking oil •
1 teaspoon chili powder •
Several dashes bottled hot pepper sauce •
2/3 cup chopped Canadian-style bacon or chopped, cooked turkey bacon •
1 medium tomato, finely chopped •
2 tablespoons finely chopped green onion •
4 ounces cheddar cheese or reduced-fat cheddar cheese, shredded (1 cup)
1/2 cup dairy sour cream (optional)
Scrub potatoes thoroughly and prick with a fork. Arrange on a microwave-safe plate. Micro-cook, uncovered, on 100% power (high) for 17 to 22 minutes or till almost tender, rearranging once. (Or, bake potatoes in a 425 degrees F. oven for 40 to 45 minutes or till tender.) Cool.
Halve each potato lengthwise. Scoop out the inside of each potato half, leaving about a 1/4-inch-thick shell. Cover and chill the leftover fluffy white part of potatoes for another use.
Combine the cooking oil, chili powder, and hot pepper sauce. With a pastry brush, brush the insides of the potato halves with the oil mixture. Cut the potato halves in half lengthwise. Return to the baking sheet. Sprinkle potato quarters with bacon, tomato, and green onion. Top with cheese.
To make ahead:
Cover and chill for up to 24 hours. Bake in 450ºF. oven for 10 to 12 minutes or till cheese is melted and potato quarters are heated through. Serve with sour cream, if desired.
One serving (calculated w/o sour cream equals: 70 calories, 2 g total fat (1 g saturated fat), 8 mg cholesterol, 107 mg sodium, 9 g carbohydrate, 3 g protein,
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