Email to Aunt Saunny      

Potato skins

Source of Recipe

Aunt Saunny

6 large baking potatoes (such as russet or long white)
2 teaspoons cooking oil
1 to 1 1/2 teaspoons chili powder
several drops bottled hot pepper sauce
2/3 cup chopped Canadian-style bacon or 8 slices bacon or turkey
bacon, crisp-cooked, drained, and crumbled
2/3 cup finely chopped tomatoes (1 medium)
2 tablespoons finely chopped green onion
1 cup shredded cheddar cheese (4 ounces)
1/2 cup dairy sour cream (optional)

1. Scrub baking potatoes and prick with a fork. Bake in a 425 oven
for 40 to 45 minutes or until tender; cool.

2. Cut each potato lengthwise into 4 wedges. Scoop out the white
portion of each potato wedge. Cover and chill the leftover white
portion for another use.

3. In a small bowl combine the oil, chili powder, and hot pepper
sauce. Using a pastry brush, brush the insides of the potato wedges
with the oil mixture. Place the potato wedges in a single layer on a
large baking sheet. Sprinkle wedges with bacon, tomato, and green
onion; top with cheese.

4. Bake about 10 minutes more or until cheese melts and potatoes
wedges are heated through. If desired, serve with sour cream.

Make-ahead directions: Prepare as above through step 3. Cover; chill
potato wedges for up to 24 hours. Uncover and bake as directed.