Bacon-And-Tomato Potato Skins
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Bacon-And-Tomato Potato Skins
  Potato    Appetizers  
Last updated 6/12/2012 1:05:48 AM. Recipe ID 30969. Report a problem with this recipe.
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      Title: Bacon-and-tomato potato skins
 Categories: Potatoes, Appetizers
      Yield: 1 Servings
      6 lg Baking potatoes
      2 ts Cooking oil
      1 ts Chili powder
           Several dashes bottled hot
           -pepper sauce
    2/3 c  Chopped Canadian-style bacon
      1 md Tomato; finely chopped
      2 tb Finely chopped green onion
      1 c  Shredded cheddar cheese or
           -reduced-fat cheddar cheese;
           -(4 ounces)
    1/2 c  Dairy sour cream; (optional)
  Scrub potatoes thoroughly and prick with a fork. Arrange on a
  microwave-safe plate. Microwave, uncovered, on 100 percent power
  (high) for 17 to 22 minutes or till almost tender, rearranging once.
  (Or, bake potatoes in a 425 F. oven for 40 to 45 minutes or till
  tender.) Cool.
  Halve each potato lengthwise. 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.) Combine the
  cooking oil, chili powder, and hot pepper sauce. With a pastry brush,
  brush the insides of the potato halves with the oil mixture. Cut the
  potato halves in half lengthwise. Return to the baking sheet.
  Sprinkle potato quarters with bacon, tomato, and green onion. Top with
  cheese. If desired, cover and chill for up to 24 hours.
  Bake in 450 F. oven for 10 to 12 minutes or till cheese is melted and
  potato quarters are heated through. Serve with sour cream, if desired.
  Makes 24 wedges.
  Make-Ahead Tip: Up to 24 hours ahead, prepare potato wedges, but do
  not bake. Cover and chill. To serve, bake potato wedges as directed.

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Recipe ID 30969 (Apr 03, 2005)

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