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  • Bacon And Tomato Potato Skins

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    Bacon And Tomato Potato Skins
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 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 eatjust as your guests finish up the first round.
    • 6 lrg baking potatoes
    • 2 tsp veg. oil
    • 1 tsp chili pwdr Several dashes bottled warm pepper sauce
    • 2/3 c. minced Canadian-style bacon or possibly minced, cooked turkey bacon
    • 1 med tomato, finely minced
    • 2 Tbsp. finely minced green onion
    • 4 ounce cheddar cheese or possibly reduced-fat cheddar cheese, shredded (1 c.)
    • 1/2 c. dairy lowfat sour cream (optional)

    Directions

    1. 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 min or possibly until almost tender, rearranging once. (Or possibly, bake potatoes in a 425 degree F. oven for 40 to 45 min or possibly until tender.) Cold.
    2. Halve each potato lengthwise. Scoop out the inside of each potato half, leaving about a 1/4 inch-thick shell. Cover and refrigeratethe leftover fluffy white part of potatoes for another use. Combine the veg. oil, chili pwdr, and warm pepper sauce. With a pastry brush, brush the insides of the potato halves with the oil mix. 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 refrigeratefor up to 24 hrs.
    3. Bake in 450 degree F. oven for 10 to 12 min or possibly until cheese is melted and potato quarters are heated through. Serve with lowfat sour cream, if you like.
    4. Makes 24wedges.

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