| 1 | Preheat oven to 400 degrees. |
| 2 | Scrub potatoes and pierce each one several times with a fork. |
| 3 | Bake 45 minutes to 1 hour, or until tender. |
| 4 | ?cut each potato lengthwise into 4 quarters. |
| 5 | Scoop potato pulp from skins leaving a 1/8" thick shell. |
| 6 | (save pulp for another recipe or see below).?brush skins inside and out with melted butter. |
| 7 | Sprinkle with salt and pepper.?place skins, skin-side down, on a baking sheet. |
| 8 | Bake about 15 minutes or until crisp. |
| 9 | Serve hot. |
| 10 | Makes 2 skins per serving.?for leftover potato insides:?* mashed potatoes. |
| 11 | Add your choice of salt, pepper, sliced green onion, crubmled bacon, shredded cheese and/or fresh herbs. |
| 12 | Top with bread crumbs, dot with butter and bake until heated through.?* saute" chopped onion in butter until tender. |
| 13 | Stir in potatoes and continue to cook and stir until heated through.?* make a potato salad using warm potato insides. |
| 14 | Toss with bottled vinegerette dressing or mayonaise, sliced green onion, chopped olives and crumbled bacon. |
| 15 | Chill.?* add to soups to thicken them. |
