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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A good appetizer that I got from Better Homes and Gardens cookbook! Ingredients:
6 large potatoes |
2 teaspoons cooking oil |
1 1/2 teaspoons chili powder |
3 dashes hot pepper sauce |
8 slices bacon, cooked and crumbled |
1 medium tomato, finely chopped |
2 tablespoons green onions, finely chopped |
1 cup cheddar cheese, shredded |
1/2 cup sour cream (optional) |
Directions:
1. Scrub potatoes and prick with fork.
2. Bake at 425 F for 40-45 minutes or until tender and let cool.
3. Cut each potato lengthwise into 4 wedges. Scoop out the potato meat of each wedge.
4. In a small bowl combine the oil, chili powder and the hot pepper sauce. Brush the insides of the wedges with the oil mix.
5. Place wedges in a single layer on a baking sheet. Sprinkle with bacon, tomato, green onions and top with cheese.
6. Bake about 10 minutes more or until cheese is melted and wedges are heated through.
7. Serve with sour cream, if desired!
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