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, crumbled 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 vinaigrette dressing or mayonnaise, sliced green onion, chopped olives and crumbled bacon. Chill.
* Add to soups to thicken them.
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