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

1. Microwave potatoes for 3 minutes each, which should be 24 minutes.

2. Cut potatoes in half lengthwise. Scoop out potato middles.

3. In medium bowl combine potato middles with tomatoes, mozzarella, cheddar, onions,
olive oil, cayenne, salt, onion powder and chili powder. Blend well.

4. Spoon mixture back into potato shells and bake for 10-15 minutes.