Prep 18 mins
Cook 55 mins
- 4 large potatoes, baking-variety, cooked and quartered (es)
- 1 1⁄2 tablespoons olive oil
- 1 teaspoon chili powder or 1 teaspoon dried chipotle powder
- 1⁄4 teaspoon hot pepper sauce
- 6 slices cooked Canadian bacon, finely chopped
- 3⁄4 cup shredded cheddar cheese, fat free
- 2 medium tomatoes, diced
- 3 medium scallions, finely chopped
- 3⁄4 cup nonfat sour cream
- 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.).
- 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.
- 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.
Excellent recipe!In fact adding some cheese to it may even help it taste much better!When i tried your recipe with cheese,and gave it to my relatives,they were amazed at how good it was! You did a great job in finding this recipe!
Dipping them in jalapeno ranch dressing makes them even better. I use Litehouse Jalapeno Ranch.It's not light though! Liz
These skins are perfectly delicious! I halved the recipe and ate the whole batch for my supper! I subbed turkey bacon for the Canadian bacon and didn't use the sour cream, and the results were just great. The chipotle powder makes these potatoes over the top delicious. These skins will be part of my appetizers for New Year's eve. Good one, Mariposa13!