Load up potato skins with bacon, tomatoes, and cheese for an appetizer recipe that will disappear in a flash at your next party.

Source: Better Homes and Gardens
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Ingredients

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Directions

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

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  • 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.

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  • 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.

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

Make-Ahead Directions:

Prepare as directed through Step 3. Cover; chill potato wedges for up to 24 hours. Uncover and bake as directed.

Nutrition Facts

64 calories; 4 g total fat; 2 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 10 mg cholesterol; 146 mg sodium. 130 mg potassium; 4 g carbohydrates; 1 g fiber; 0 g sugar; 3 g protein; 0 g trans fatty acid; 146 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 4 mcg folate; 0 mcg vitamin b12; 40 mg calcium; 1 mg iron;

Reviews (1)

7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
03/23/2017
Delicious dish. I substituted turkey bacon and topped with cream cheese instead of cheddar.