Tomato Potato Skins
8 large baking potatoes
2 tomatoes, finely chopped
1 cup shredded mozzarella
1 cup shredded cheddar
4 green onions, chopped
1 tsp. olive oil
2 tsp. cayenne pepper
1 tsp. salt
1 tsp. onion powder
1 tsp. chili powder
1 16 oz. sour cream
- Microwave potatoes for 3 minutes each, which should be 24 minutes.
- Cut potatoes in half lengthwise. Scoop out potato middles.
- In medium bowl combine potato middles with tomatoes, mozzarella, cheddar, onions, olive oil, cayenne, salt, onion powder and chili powder. Blend well.
- Spoon mixture back into potato shells and bake for 10−15 minutes.