Zesty Potato Skins

Preparation Time: 30 minutes

Total Time to Serve:

3 hours 25 minutes

Servings:

Ingredients

6 small baking potatoes (about 6 oz. each)
3 tablespoons butter or margarine, melted
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup picante sauce
1 can (2.25 oz.) sliced, pitted ripe olives, drained
1/4 cup cooked real bacon bits
1/4 cup sliced green onions
1 cup Sunshine® Cheez-It® Original snack crackers
1/4 cup reduced-fat sour cream

Directions

1. Scrub potatoes. Prick with fork. Place in shallow baking pan. Bake at 425° F about 55 minutes or until tender.

2. When potatoes are cool enough to handle, use spoon to scoop out potato pulp, leaving 1/4-inch-thick shell. (Save potato pulp for mashed potatoes or another use.) Brush insides of potatoes with butter. Sprinkle with salt and pepper. Place potato shells, skin sides down, in single layer in airtight container. Cover and refrigerate for 2 hours to 2 days.

3. On uncovered grill, cook potato shells, skin side down, directly over medium heat for 3 minutes. Turn shells. Grill for 10 to 15 minutes more or until edges brown. Turn shells. Spoon picante sauce into shells. Sprinkle with olives, bacon and green onions. Grill for 1 to 2 minutes more or until heated through.

4. Transfer to serving platter. Sprinkle with SUNSHINE CHEEZ-ITS Original snack crackers. Spoon small dollop of sour cream on each. Serve warm.

Note:
To bake potato skins instead of grilling them, prepare the same as above through step 2. Place potato shells, skin sides down, on rack of broiler pan. Broil 3- to 4-inches from the heat for 5 minutes. Turn. Broil for 2 to 3 minutes more. Turn. Spoon picante sauce into shells. Sprinkle with olives, bacon and green onions. Broil for 1 to 2 minutes more or until heated through. Serve as directed in step 4 above.

Thanks to :http://blogchef.net