---------- Recipe via Meal-Master (tm) v8.04
 
      Title: BASIC CRISPY POTATO SKINS
 Categories: Appetizers
      Yield: 12 servings
 
      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.  

  * Sauté 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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