Crispy chipotle potato skins
4 large, baking-variety, cooked, cooled and quartered lengthwise
1 tsp(s), or chipotle chili powder
Hot pepper sauce
Cooked Canadian-style bacon
6 slice(s), finely chopped
Low-fat shredded cheddar cheese
2 medium, diced
3 medium, finely chopped
Fat free sour cream
- Preheat oven to 425 F. Scoop out flesh of potatoes, leaving about an 1/8th of potato flesh in potato. (Note: Reserve remaining potato flesh for another use such as mashed potatoes.)
- In a small bowl, combine oil, chili powder and hot pepper sauce. Using a pastry brush, brush inside potato wedges with oil mixture. Place potato wedges in a single layer on a large nonstick baking sheet. Sprinkle with bacon and cheese.
- Bake until cheese melts and potatoes are heated through, about 15 minutes. Sprinkle with tomatoes and scallions and serve with sour cream on the side.
- Yields 2 potato skins and about 1 1/2 tablespoons of sour cream per serving.