Instructions: Preheat oven at 425. One day ahead, prick potatoes with fork. Bake for 40 to 50 minutes or until tender. Cool. Wrap and store in refrigerator. At serving time, cut baking potatoes into quarters. Scoop out insides

(reserve for another use), leaving 1/2" thick shells. Lightly brush both sides of potato skins with olive oil. Place cut side up, on a baking sheet. Bake for 15 minutes or until crisp. Meanwhile, in a bowl, combine basil and garlic powder. Spoon some of the mixture into each potato quarters. Sprinkle with cheese. Bake for 2 to 3 minutes more or until heated through.

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