snacks

Ingredients

	4 large potato, red, white, baking-variety, quartered
	1 1/2 Tbsp olive oil
	1 tsp chili powder, or chipotle chili powder
	1/4 tsp hot pepper sauce
	6 slice(s) cooked canadian-style bacon, finely chopped
	3/4 cup(s) Kraft Free Shredded Cheddar Cheese, or other brand
	2 medium tomato(es), diced
	3 medium scallion(s), finely chopped
	3/4 cup(s) fat-free sour cream

Instructions

• 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.