Loaded Spicy Twice-Baked Potatoes
COOK TIME: 1 hour 15 minutes
PREP TIME: 15 minutes
SERVINGS: 6
INGREDIENTS
6 large baking potatoes
1 teaspoon olive oil
1 teaspoon chili powder
⅛ teaspoon hot pepper sauce
6 slices turkey bacon, cooked until crisp, chopped
1 medium tomato, diced
2 tablespoons sliced green onions (scallions)
½ cup shredded cheddar cheese
INSTRUCTIONS
Preheat the oven to 400°F (200°C). Scrub the potatoes and pierce each one several times with a fork.
Bake the potatoes directly on the oven rack for about 1 hour, or until tender when pierced with a knife.
Remove the potatoes from the oven and reduce oven temperature to 350°F (175°C). Let the potatoes cool slightly until you can handle them.
Cut a thin slice off the top of each potato lengthwise. Carefully scoop out the pulp into a bowl, leaving about ¼ inch of potato inside the skins to keep them sturdy.
Mash the potato pulp with olive oil, chili powder, and hot pepper sauce until smooth and well combined. Stir in the chopped turkey bacon, diced tomato, and sliced green onions.
Spoon the filling back into the potato shells, mounding it slightly. Sprinkle the tops with shredded cheddar cheese.
Place the filled potatoes on a baking sheet and return them to the oven. Bake for about 15 minutes, or until the cheese is melted and the potatoes are heated through.
Serve hot and enjoy!
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