Crispy Chipotle Potato Skins

• 4 large potato(es), baking-variety, cooked, cooled and quartered lengthwise
• 1 1/2 Tbsp olive oil
• 1 tsp chili powder, or chipotle chili powder
• 1/4 tsp hot pepper sauce
• 6 slice(s) cooked Canadian-style bacon, finely chopped
• 3/4 cup(s) low-fat shredded cheddar cheese
• 2 medium tomato(es), diced
• 3 medium scallion(s), finely chopped
• 1/2 cup(s) reduced-fat sour cream

1. Preheat oven to 425°F. Scoop out flesh of potatoes, leaving a thin layer of potato flesh in potato. (Reserve remaining potato flesh for another use such as mashed potatoes.)
2. In a small bowl, combine oil, chili powder and hot pepper sauce. Using a pastry brush, brush insides of potato wedges with oil mixture. Place potato wedges in a single layer on a large nonstick baking sheet; sprinkle with bacon and cheese.
3. Bake until cheese melts and potatoes are heated through, about 15 minutes. Sprinkle with tomatoes and scallions; serve with sour cream on the side. Yields 2 potato skins and about 2 tablespoons sour cream per serving.

Yields 8 Servings
Serving Size = 1/2 Potato
Weight Watchers Points Value = 4 Points per serving