Ingredients:
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
Directions:
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.
Servings: 8
Time preparation: 18 min.
Time total: 73 min.