Meals Matter

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Contributed By: DCC
Maureen Bligh

A great make ahead recipe. Use as an appetizer, snack or meal.

Ingredients

6 Large baking potatoes, such as russet or long white

2 tsp Cooking oil

1 to 1 1/2 tsp Chili powder

Several drops bottled hot pepper sauce

2/3 cup Chopped Canadian-style bacon or 8 slices crisp-cooked crumbled bacon or turkey bacon

2/3 cup Finely chopped tomato (1 medium)

2 tbsp Finely chopped green onion

1 cup Shredded cheddar cheese (4oz)

1/2 cup Dairy sour cream (optional)

Preparation

Scrub potatoes and prick with fork. Bake in a 425 degree F. oven for 40 to 45 minutes or until tender; cool.

Cut each potato lengthwise into 4 wedges. Scoop out the inside of each potato wedge. Cover and chill the leftover fluffy white part and save for another use.

In a small bowl combine the oil, chili powder and hot pepper sauce. Using a pastry brush, brush the inside of the potato wedge with the oil mixture. Place the potato wedges in a single layer on a large baking sheet. Sprinkle wedges with bacon, tomato,and green onion; top with cheese.

Bake about 10 minutes more or until cheese melts and potatoes are heated through. If desired, serve with sour cream.

12 servings.

Cook's Notes

Save baking time by cooking potatoes in the microwave at 100% power (high) for 15-20 minutes, rearranging once.
Make-ahead directions: Prepare as above, except cover and chill assembled potato wedges for up to 24 hours before baking.

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