6 large baking potatoes (such as russet or long white)
2 tsp. cooking oil
1 to 1 1/2 tsp. chili powder
several drops of bottled hot pepper sauce
2/3 cup chopped Canadian-style bacon or 8 slices bacon, crisp-cooked, drained, & crumbled
2/3 cup finely chopped tomato (1 medium)
2 tbsp. finely chopped green onion
1 cup shredded cheddar cheese (4 oz.)
1/2 cup dairy sour cream (optional)
Scrub baking potatoes and prick with a fork. Bake in
a 425 degree oven for 40-45 minutes or until tender;
Cut each potato lengthwise into 4 wedges. Scoop out
the white portion of the potato wedge. Cover and
chill the leftover white portion for another use.
In a small bowl combine the oil, chili powder, and
hot pepper sauce. Using a pastry brush, brush the
insides of the potato wedges with the oil mixture.
Place the potato wedges in a single layer on a
large baking sheet. Sprinkle wedges with bacon,
tomato, and green onion; top with cheese.
Bake about 10 minutes more or until cheese melts and
potato wedges are heated through. If desired, serve
with sour cream.
If desired prepare to step 3, cover; chill potato wedges for 24 hrs. Uncover, bake as directed.
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