Crispy Chipotle Potato Skins
4 large baking potatoes, cooked and quartered lengthwise
1 1/2 tablespoons olive oil
1 tsp chili powder, or chipotle chili powder
1/4 tsp hot pepper sauce
6 slices cooked Canadian-style bacon, chopped
3/4 cups shredded fat free cheddar cheese (can use regular)
2 medium tomatoes, diced
3 medium scallions, finely chopped
3/4 cup fat free sour cream
Preheat oven to 425. Scoop out flesh of potatoes, leaving about an 8th of potato flesh in. (reserve remaining potato, if desired, for another use.)
In a small bowl, combine oil, chili powder, and pepper sauce; brush the insides of each potato wedge thoroughly with the mixture. Place each on a large 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 sour cream on the side.
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