Basic crispy potato skins

12 Servings

Ingredients

Quantity Ingredient
6 eaches Medium potatos (about 2 lbs)
¼ cup Butter/margarine, melted
1 x Salt and pepper, to taste
1 hour, or until tender. 

Directions

Preheat oven to 400 degrees. Scrub potatoes and pierce each one several times with a fork. Bake 45 minutes to Cut each potato lengthwise into 4 quarters. Scoop potato pulp from skins leaving a ⅛" 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.

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