Bacon and Tomato Potato Skins
Ingredients
- 6 large baking potatoes
- 2 tsp cooking oil
- 1 tsp chili powder
- Several dashes bottled hot pepper sauce
- ⅔ cup chopped Canadian-style bacon or chopped cooked turkey bacon
- 1 medium tomato finely chopped
- 2 Tbs finely chopped green onion
- 4 oz cheddar cheese or reduced-fat cheddar cheese shredded (1 cup)
- ½ cup dairy sour cream optional
Instructions
- 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° 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 450 ° F. oven for 10 to 12 minutes or till cheese is melted and potato quarters are heated through.
Notes / Tips / Wine Advice:
Serve with sour cream, if desired.