Potato Skins

 

Prep Time: 20 minutes

Total Time: 1 hour 10 minutes

Servings: 6

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INGREDIENTS:

• 6 large baking potatoes (such as russet)

• 1 tablespoon vegetable oil

• 1 – 1.5 teaspoon chili powder

• Several drops bottled hot pepper sauce

• Salt

• 8 crisp-cooked bacon, crumbled

• ⅔ cup finely chopped tomato (1 medium)

• 2 tablespoons finely

• chopped green onion (1)

• 1 cup shredded cheddar

• cheese (4 ounces)

• ½ cup sour cream

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DIRECTIONS:

1. Preheat oven to 425°F. Scrub potatoes and prick with a fork. Bake for 40 to 45 minutes or until tender; let cool.

2. Cut each potato lengthwise into 4 wedges. Carefully scoop out the
   inside of each potato wedge, leaving a 1/4-inch shell. Cover and chill the leftover white portion of the potato for another use.

3. Line a large baking sheet with foil; set aside. In a small bowl combine the oil, chili powder, and hot pepper sauce. 

4. Using a pastry brush, brush the insides of the potato wedges with the oil mixture. Sprinkle with salt

5. Place the potato wedges in a single layer on the prepared baking sheet. Sprinkle wedges with bacon, tomato, and green oinion; top with cheese.

6. Bake about 10 minutes more or until cheese melts and potatoes are heated through. Swerve with sour cream

 

Make-Ahead Directions:

1. Prepare as directed through step 3.

2. Cover; chill potato wedges for up to 24 hours.

3. Uncover and bake as directed.