Ingredients
6 large baking potatoes (12 ounces each)2 teaspoons canola oil1/8 teaspoon hot pepper sauce1 teaspoon chili powder1 medium tomato, seeded and finely chopped2/3 cup chopped Canadian bacon2 tablespoons finely chopped green onion1 cup shredded reduced-fat cheddar cheese1/2 cup reduced-fat sour cream
Preparation
Place potatoes on a microwave-safe plate; prick with a fork. Microwave, uncovered, on high for 14-17 minutes or until tender but firm, turning once. Let stand for 5 minutes.
Cut each potato in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell (discard pulp or save for another use).
Combine oil and pepper sauce; brush over potato shells. Sprinkle with chili powder. Cut each potato shell in half lengthwise. Place on baking sheets coated with cooking spray. Sprinkle with the tomato, bacon, onion and cheese.
Bake at 450° for 12-14 minutes or until heated through and cheese is melted. Serve with sour cream.
