Instructions: Scrub potatoes and pat dry. Pierce in several places with a fork. Bake potatoes about 45 to 60 minutes or until tender. Cool slightly and then cut in half. Scoop out flesh, leaving 1/8- to 1/4- inch (1/2- to 3/4- cm) shell.

(Reverse flesh for recipes calling for mashed or riced potatoes.)

Using a kitchen shears, cut the shells in half and then in half again, giving you 8 sections for each potato. Heat vegetable oil in deep-fat fryer to 360 F

(180 C) and fry skins until they are crisp. Drain well and sprinkle with salt

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