Bacon And Tomato Potato Skins(Microwave)

• 6 large baking potatoes
• 2 tsp. chili powder
• 2/3 c. chopped Canadian bacon
• 2 Tbsp. finely chopped green onion
• 4 oz. shredded Cheddar cheese (1 c.)
• 2 tsp. cooking oil
• several dashes Tabasco sauce
• 1 medium tomato, chopped
• 1/2 c. dairy sour cream

1. Scrub potatoes thoroughly and prick with a fork.
2. Arrange on a microwave-safe plate.
3. Cook on High for 17 to 22 minutes, rearranging once (or bake in a 425u0b0 oven for 40 to 45 minutes). Cool.
4. Halve each potato lengthwise.
5. Scoop out the inside of each potato half, leaving about 1/4-inch thick shell.
6. Cover and chill the white part of potatoes for another use.
7. Combine the cooking oil, chili powder and Tabasco sauce.
8. With a pastry brush, brush the insides of the potato halves with the oil mixture.
9. Cut the potato halves in half lengthwise and return to the baking sheet. Sprinkle potato quarters with bacon, tomato and green onion.
10. Top with cheese.
11. Microwave until heated through and cheese is melted (or bake at 450u0b0 for 10 to 12 minutes).
12. Serve with sour cream.

baking potatoes, chili powder, canadian bacon, green onion, cheddar cheese, cooking oil, tabasco sauce, tomato, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=759234 (may not work)