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I halved this recipe and still have leftovers!
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6 large baking potatoes
2 tsps canola oil
1/8 tsp Tabasco or some other hot pepper sauce (I used Louisiana Hot Sauce, and I added more than 1/8 tsp!)
1 tsp chili powder (I used a little more)
1 medium tomato, seeded and finely chopped
2/3 cup chopped Canadian bacon
2 tbsps finely chopped green onion
1 cup (4 oz) shredded cheddar cheese (I, of course, used 2% milk cheese)
salt and pepper (my added touch)
sour cream
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Place potatoes on a microwave-safe plate; prick with a fork. Microwave uncovered on high 14-17 minutes or until tender but firm, turning once. Let stand 5 minutes.
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Cut each potato in half lengthwise. Scoop out pulp, leaving a 1/4-inch shell. (Discard, save for a later use, or feed it to your 20-month old mixed with cheese, tomatoes, onion and peas!)
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Preheat oven to 450. Combine oil and hot sauce; brush over shells. Sprinkle with chili powder and a little salt and pepper. Again, cut each shell in half lengthwise. Place on greased baking sheet. Sprinkle with tomato, bacon, onion and cheese. I also sprinkled a little more chili powder and salt and pepper on top. I live with two Irish men, they are very picky about their potatoes and they prefer them with salt and pepper! LOL
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Bake at 450 for 12-14 minutes or until heated through and cheese is melted. If you use 2% or reduced-fat cheese, watch it carefully. It can turn crispy if heated too long. Serve with sour cream.
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As I said, I live with two Irish men (my husband and my father-in-law) and they were pleased with this meal, anything with potatoes makes them happy. I served it with the Layered Salad I posted below. Something for them, something for me! LOL
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