Ww 4 Points - Crispy Chipotle Potato Skins

• 4 large potatoes, baking-variety, cooked and quartered (es)
• 1 12 tablespoons olive oil
• 1 teaspoon chili powder or 1 teaspoon dried chipotle powder
• 14 teaspoon hot pepper sauce
• 6 slices cooked Canadian bacon, finely chopped
• 34 cup shredded cheddar cheese, fat free
• 2 medium tomatoes, diced
• 3 medium scallions, finely chopped
• 34 cup nonfat sour cream

1. Preheat oven to 425F
2. Scoop out flesh of potatoes, leaving about an 1/8th of potato flesh in potato.
3. (Note: Reserve remaining potato flesh for another use such as mashed potatoes.
4. ).
5. In a small bowl, combine oil, chili powder and hot pepper sauce.
6. Using a pastry brush, brush the inside of the potato wedges with the oil mixture.
7. Place potato wedges in a single layer on a large nonstick baking sheet; sprinkle with bacon and cheese.
8. Bake until cheese melts and potatoes are heated through, about 15 minutes.
9. Sprinkle with tomatoes and scallions; serve with sour cream on the side.
10. Yields 2 potato skins and about 1 1/2 tablespoons of sour cream per serving.

potatoes, olive oil, chili powder, hot pepper, bacon, cheddar cheese, tomatoes, scallions, nonfat sour cream

Taken from www.food.com/recipe/ww-4-points-crispy-chipotle-potato-skins-137497 (may not work)