Party Ready Potato Skins

By Jahel

Ingredients

• 6 large baking potatoes such as russet
• 1 tablespoon vegetable oil
• 1 - 1.5 teaspoon chili powder
• Several drops bottled hot pepper sauce
• Salt
• 8 slices crisp-cooked bacon crumbled
• cup finely chopped tomato 1 medium
• 2 tablespoons finely chopped green onion
• 1 cup shredded cheddar cheese 4 ounces
• ½ cup sour cream

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat oven to 425°F. Scrub potatoes and prick with a fork. Bake for 40 to 45 minutes or until tender; let cool.

Step 2

Cut each potato lengthwise into 4 wedges. Carefully scoop out the inside of each potato wedge, leaving a 1/4-inch shell. Cover and chill the leftover white portion of the potato for another use.

Step 3

Line a large baking sheet with foil; set aside. In a small bowl combine the oil, chili powder, and hot pepper sauce. Using a pastry brush, brush the insides of the potato wedges with the oil mixture. Sprinkle with salt. Place the potato wedges in a single layer on the prepared baking sheet. Sprinkle wedges with bacon, tomato, and green onion; top with cheese.

Step 4

Bake about 10 minutes more or until cheese melts and potatoes are heated through. Serve with sour cream.