Crispy Chipolte Potato Skins

I have recently become totally addicted to this recipe. It is YUMMY, makes great leftovers, and is fairly easy, if you bake the potatoes for this the night before you plan to make it. Plus, it's 100% core friendly.

• 4 large baking potatoes, baked, cooled and quartered or halved (I usually do halved)
• 1.5 tb olive oil
• 1 tsp chili powder
• 1/4 tsp hot sauce
• 6 slices cooked Canadian bacon, finely chopped
• 3/4 c shredded fat free cheddar cheese
• 2 medium tomatoes, diced
• 3 medium scallions, finely chopped
• 3/4 c fat free sour cream

Preheat oven to 425. Scoop out flesh of potatoes, leaving about 1/8" in the potato.

In a small separate bowl, combine oil, chili and hot sauce. Using a pastry brush or baster, brush insides of potatoes with oil mixture. Place in a single layer on a large nonstick baking sheet. Sprinkle with bacon and cheese.

Bake until cheese melts and potatoes are heated through, about 15 min. Sprinkle with tomatoes and scallions. Serve with sour cream on the side.

Yields 8 servings, 3 points each.