Crispy chipotle potato skins
4
Points®
Total time: 33 min • Prep: 18 min • Cook: 15 min • Serves: 8 • Difficulty: Easy
Potato skins are always a crowd-pleaser and these spicy spuds are no exception. Ours are topped with bacon, cheddar and sour cream for wonderful Tex-Mex flavor and will please even the pickiest of eaters. Prepare them to serve as an app or pair them with a hearty garden salad to turn them into a meal. Top with fresh refrigerated fresh salsa if you’d like to add more kick. Or you can make this recipe milder and sweeter by using part-skim mozzarella cheese instead of cheddar and pineapple tidbits instead of tomato. Reserve the scooped-out potatoes to make mashed potatoes the next evening.
Ingredients
Uncooked potato
4 large, baking-variety, cooked, cooled and quartered lengthwise
Olive oil
1½ Tbsp
Chili powder
1 tsp, or chipotle chili powder
Hot pepper sauce
¼ tsp
Cooked Canadian-style bacon
6 slice(s), finely chopped
Weight Watchers Reduced-fat Mexican style shredded cheese
¾ cup(s)
Tomato
2 medium, diced
Scallions
3 medium, finely chopped
Reduced fat sour cream
½ cup(s)
Instructions
1
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.)
2
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.
3
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.
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