Crispy chipotle potato skins
4 large, baking-variety, cooked, cooled and quartered lengthwise
1 tsp, or chipotle chili powder
Hot pepper sauce
Cooked Canadian-style bacon
6 slice(s), finely chopped
Weight Watchers Reduced-fat Mexican style shredded cheese
2 medium, diced
3 medium, finely chopped
Reduced-fat sour cream
- Preheat oven to 425°F. Scoop out flesh of potatoes, leaving a thin layer of potato flesh in potato. (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 insides of 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; serve with sour cream on the side. Yields 2 potato skins and about 2 tablespoons sour cream per serving.