Potato Skins - cooking recipe

Ingredients

6 large baking potatoes, Russet, or long white
2 tsp. cooking oil
1 to 1 1/2 tsp. chili powder
several drops hot pepper sauce
2/3 cup chopped Canadian style bacon or 8 slices bacon, cooked and crumbled
2/3 cup finely chopped tomato
2 Tbsp. finely chopped green onion
1 cup shredded Cheddar cheese
1/2 cup dairy sour cream

Preparation

Scrub potatoes and prick with a fork. Bake in a 425\u00b0 oven for 40 to 45 minutes or until tender. Cool. Cut each potato lengthwise into 4 wedges. Scoop out the inside of each potato wedge. Cover and chill the leftover fluffy white part of potatoes for another use. In a small bowl, combine the oil, chili powder, and hot pepper sauce. Using a pastry brush, brush the inside of potatoes 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 or until cheese melts and potatoes are heated through. If desired, serve with sour cream. Makes 24 wedges.