Bacon And Tomato Potato Skins

• 6 large potatoes
• 2 tsp. cooking oil
• 1 tsp. chili powder
• several dashes bottled hot pepper sauce
• 2/3 c. chopped Canadian-style bacon or chopped, cooked turkey bacon
• 1 medium tomato, finely chopped
• 2 Tbsp. finely chopped green onion
• 4 oz. Cheddar cheese or low-fat Cheddar cheese, shredded (1 c.)
• 1/2 c. dairy sour cream (optional)

1. Scrub potatoes and prick with fork.
2. Microwave 100% power for 17 to 22 minutes or until tender (or bake in a 425u0b0 oven for 40 to 45 minutes).
3. Cool.
4. Halve each potato lengthwise.
5. Scoop out the inside of each potato half, leaving about a 1/4-inch thick shell. Cover and chill the leftover fluffy white part of potatoes for another use.
6. Combine the cooking oil, chili powder and hot pepper sauce.
7. With a pastry brush, brush insides of potato halves with the oil mixture.
8. Cut the potato halves in half lengthwise. Return to baking sheet.
9. Sprinkle potato quarters with bacon, tomato and green onion.
10. Top with cheese.

potatoes, cooking oil, chili powder, pepper sauce, canadianstyle bacon, tomato, green onion, cheddar cheese, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=292262 (may not work)