Basic Crispy Potato Skins



	Basic Crispy Potato Skins appetizers 6 each medium potatos (about 2 lbs) 1/4 cup butter/margarine, melted 1 single 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.