---------- 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.
   * 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.
  
 -----