INGREDIENTS

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 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. If desired, 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. 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