Recipe: Basic Crispy Potato Skins

Basic Crispy Potato Skins
Yield: 12 Servings

6 ea medium potatos (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 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.