POTATO SKINS

HANDS-ON TIME 20 minutes
BAKE 50 minutes at 425°F
COOL 1 hour

Makes 24 servings (2 wedges each).
EACH SERVING 64 cal., 4 g fat (2 g sat. fat), 10 mg chol., 146 mg
sodium, 4 g carb., 1 g fiber, 0 g sugars, 3 g pro.

Ingredients

6 large baking potatoes (such as russet), scrubbed
1 Tbsp. vegetable oil
1 to 1½ tsp. chili powder
Several drops hot pepper sauce
Salt
8 slices crisp-cooked bacon, crumbled
⅔ cup finely chopped tomato
2 Tbsp. finely chopped green onion
1 cup shredded cheddar cheese (4 oz.)
½ cup sour cream

Directions

1. Preheat oven to 425°F. Scrub potatoes; prick a few times with a
   fork. Bake 40 to 45 minutes or until tender; cool.
2. Cut each potato lengthwise into four wedges. Carefully scoop
   out the inside of each potato wedge, leaving a ¼-inch shell. Cover
   and chill leftover white portion of potato for another use.
3. Line a large baking sheet with foil. In a bowl stir together oil,
   chili powder, and hot pepper sauce. Using a pastry brush, brush
   the insides of potato wedges with oil mixture. Sprinkle with salt.
   Place potato wedges in a single layer on prepared baking sheet.
   Sprinkle with bacon, tomato, and green onion; top with cheese.
4. Bake about 10 minutes or until cheese is melted. Serve with sour
   cream.