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