Basic Crispy Potato Skins

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: BASIC CRISPY POTATO SKINS
Categories: Appetizers
Yield: 12 servings

6.00 ea Medium potatos (about 2 lbs)
0.25 c Butter/margarine, melted
1.00 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.
* Add to soups to thicken them.

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