Potato Skins

Prep Time: 20 minutes
Bake: 50 minutes
Oven: 425 degrees F
Yield: 24 wedges

6 large baking potatoes
2 tsp cooking oil
1 tsp chili powder, Several drops bottled hot sauce
2/3 cup chopped turkey bacon or mortadella
2/3 cup finely chopped roma tomatoes
2 tbsp finely chopped green onion
1 cup shredded cheddar cheese ( 4 oz)
1/2 dairy sour cream (optional)

1. Scrub potatoes and prick with a fork all over. Bake in a 425 oven for 40 t0 45 min or until tender; cool.
2. Cut each potato lengthwise into 4 wedges. Scoop out the white portion of each potato wedge. Cover and chill the left over white portion for another use.
   
3. 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. Place the potato wedges in a single layer on a large baking sheet. Sprinkle wedges with mortadella, tomato, and green onion; top with cheese.
4. Bake about 10 min more or until cheese melts and potatoes wedges are heated through. If desired, serve with plain yogurt or sour cream.

Make-ahead directions: Prepare as above through step 3. Cover; chill potato wedges for up to 24 hours. Uncover and bake as directed.

Recipe from Better Crocker Cookbook