Instructions: 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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