Core Recipe Servings | 8 Preparation Time | 18 min Cooking Time | 55 min Level of Difficulty | Easy
snacks | Make these sensational spuds as is, or milder and sweeter by using fat-free mozzarella instead of cheddar and pineapple tidbits instead of tomato.
4 large potato(es), baking-variety, cooked and quartered 1 1/2 Tbsp olive oil 1 tsp chili powder, or chipotle chili powder 1/4 tsp hot pepper sauce 6 slice cooked Canadian-style bacon, finely chopped 3/4 cup Kraft Free Shredded Cheddar Cheese, or other brand 2 medium tomato(es), diced 3 medium scallion(s), finely chopped 3/4 cup fat-free sour cream
Instructions
1. Preheat oven to 425°F. Scoop out flesh of potatoes, leaving about an 1/8th of potato flesh in potato. (Note: Reserve remaining potato flesh for another use such as mashed potatoes.) 2. In a small bowl, combine oil, chili powder and hot pepper sauce. Using a pastry brush, brush the inside of the potato wedges with the oil mixture. Place potato wedges in a single layer on a large nonstick baking sheet; sprinkle with bacon and cheese. 3. Bake until cheese melts and potatoes are heated through, about 15 minutes. Sprinkle with tomatoes and scallions; serve with sour cream on the side. Yields 2 potato skins and about 1 1/2 tablespoons of sour cream per serving.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
