Basic Crispy Potato Skins

6 Medium potatoes (about 2 lbs.)
1/4 c Butter/margarine, melted
Salt and pepper, to taste

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.) 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. (You can also add cheese and bacon bits and return to oven until cheese melts, about 5 minutes.)

Additional comments:
You can make these ahead - Freeze after cooking. When ready to serve, thaw overnight in refrigerator (or quick thaw in microwave), cook at 350 degrees for 10 minutes, sprinkle on cheese and bacon bits and return to oven for 5 minutes or until cheese melts.

Source: Josie W.