Potato Skins


6 large baking potatoes

2 tsp cooking oil (I use butter)

1 – 1 1/2 tsp chili powder

several drops of hot peppe sauce

2/3 c chopped bacon

2/3 finely chopped tomato (I use jarred salsa)

2 tablespoons finely chopped green onion (mostly for color if you’re using salsa)

1 c finely shredded cheddar cheese

1/2 cup sour cream for serving


  1. Scrub baking potatoes and prick with a fork.  Bake in a 425 oven for 40-45 minutes or until tender.  (I microwave mine.)  Cool.
  2. Cut each potato lengthwise into 4 wedges.  Scoop out the white portion of each potato wedge (I leave more white than they do at restaurants because it makes it a heartier appetizer).   Cover and chill the white portion for later use – mashed potatoes, shepherd’s pie, etc…
  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.  Springle wedges with bacon, tomato, and green onion; top with cheese.
  4. Bake about 10 minutes or more until chese melts and wedges are heated through.  Serve with sour cream.

To Make Ahead: Prepare through step 3.  Cover and chill wedges for up to 24 hours.  Uncover and bake as directed.


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