Potato Skins

Start to Finish: 70 minutes

Ingredients:
6 large baking potatoes (such as russet or long white)
2 teaspoons cooking oil
1 t0 1-1/2 teaspoons chili powder
Several drops of hot pepper sauce
2/3 cup chopped Canadian-style bacon, or 8 strips crisp cooked bacon, crumbled
2/3 cup finely chopped tomato (1 medium)
2 tablespoons finely chopped green onion (1)
1 cup shredded cheddar cheese (4 ounces)
1/2 cup dairy sour cream (optional)

Directions:
1) Scrub potatoes; prick them with a fork. Bake in a 425 degree F oven for 40 to 45 minutes or until tender; cool.
2) Cut each potato lengthwise into four wedges. Scoop out the inside 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 are heated through. If desired, serve with sour cream.

Servings: 12

Notes: This was a really delicious snack. It was easy to make and had a lot of flavor.

Variations: We did not put hot sauce on the kids.

Estimated Price: $6.50

Cookbook: Better Homes and Gardens New Cookbook
Nutrition Facts per serving (2 wedges): 72 cal., 5 g total fat (2 g sat. fat), 14 mg chol., 174 mg sodium, 3 g carbo., 1 g fiber, 5 g pro. Daily Values: 5% vit. A, 7% vit. C, 8% calcium, 5% iron