MMMMM----- Recipe via Meal-Master (tm) v8.02
 
       Title: BASIC CRISPY POTATO SKINS
  Categories: Appetizers
       Yield: 12 servings
 
    6.00 ea Medium potatos (about 2 lbs)
    0.25 c  Butter/margarine, melted
    1.00 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.
 
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