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Bacon and Tomato Potato Skins




Source of Recipe


Internet


List of Ingredients




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 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)



Recipe



Scrub potatoes throughly and prick with a fork. Arrange on a microwave-safe plate. Microwave, uncovered, on HIGH, for 17 to 22 minutes or until almost tender, rearranging once. (Or, bake potatoes in a 425 degree oven for 40 to 50 minutes or until tender.) Cool.

Halve each potato lengthwise. Scoop out the inside of each potato half, leaving about 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 450 degree oven for 10 to 12 minutes or until cheese is melted and potato quarters are heated through. Serve with sour cream, if desired.

Makes 24 servings