RECIPE FROM "THE
AND POTATO SKINS
(Better Homes & Gardens Recipe Collection)
6 Large Baking Potatoes
2 teaspoons cooking oil
1 teaspoon chili powder
Several Dashes Bottled Hot Pepper Sauce
2/3 Cup Chopped Canadian Style Bacon
1 medium tomato , finely chopped
2 tablespoons finely chopped green onion
1 cup shredded cheddar cheese (4 ounces)
1/2 cup dairy sour cream (optional)
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.
YIELD: Makes 24 wedges.