6 ea Medium potatos (about 2 lbs)
1/4 c Butter/margarine, melted
1 x 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.
