Bacon-and-tomato Potato Skins

CATEGORY	CUISINE	TAG	YIELD
Dairy	Canadian	Appetizers, Potatoes	1	Servings

INGREDIENTS

6		Baking potatoes
2	t	Cooking oil
1	t	Chili powder
		Several dashes bottled hot
		pepper sauce
2/3	c	Chopped Canadian-style bacon
1		Tomato, finely chopped
2	T	Finely chopped green onion
1	c	Shredded cheddar cheese or
		reduced-fat cheddar
		cheese
		4 ounces
1/2	c	Dairy sour cream, optional

INSTRUCTIONS

1998    
Scrub potatoes thoroughly and prick with a fork. Arrange on a
microwave-safe plate. Microwave, uncovered, on 100 percent power
(high) for 17 to 22 minutes or till almost tender, rearranging once.
(Or, bake potatoes in a 425Â° 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. If desired, cover and chill for up to 24
hours.  Bake in 450Â° F. oven for 10 to 12 minutes or till cheese is
melted  and potato quarters are heated through. Serve with sour cream,
if  desired. Makes 24 wedges.  Make-Ahead Tip: Up to 24 hours ahead,
prepare potato wedges, but do  not bake. Cover and chill. To serve,
bake potato wedges as directed.  Posted to KitMailbox Digest  by Sandy
<delite@flash.net> on Apr 7,

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2387 Calories From Fat: 945 Total Fat: 107.3g Cholesterol: 344.3mg Sodium: 4979.2mg Potassium: 5791.5mg Carbohydrates: 210.5g Fiber: 26.7g Sugar: 13.9g Protein: 148.7g