BASIC CRISPY POTATO SKINS

Ingredients:

• 6 ea Medium potatos (about 2 lbs)
• 1/4 c Butter/margarine, melted
• 1 x Salt and pepper, to taste

Preparation:

• Preheat oven to 400 degrees.
• Scrub potatoes and pierce each one several times with a fork.
• Bake 45 minutes to 1 hour, or until tender.
•  Cut each potato lengthwise into 4 quarters.
• Scoop potato pulp from skins leaving a 1/8" thick shell.
• (Save pulp for another recipe or see below.
• ) Brush skins inside and out with melted butter.
• Sprinkle with salt and pepper.
•  Place skins, skin-side down, on a baking sheet.
• Bake about 15 minutes or until crisp.
• Serve hot.
• Makes 2 skins per serving.
•  FOR LEFTOVER POTATO INSIDES: * Mashed potatoes.
• Add your choice of salt, pepper, sliced green onion, crubmled bacon, shredded cheese and/or fresh herbs.
• Top with bread crumbs, dot with butter and bake until heated through.
•  * Saute` chopped onion in butter until tender.
• Stir in potatoes and continue to cook and stir until heated through.
•  * Make a potato salad using warm potato insides. Toss with bottled vinegerette dressing or mayonaise, sliced green onion, chopped olives and crumbled bacon. Chill. * Add to soups to thicken them.