CRISPY POTATO SKINS
16 pieces
Use the scooped-out potato flesh for Latkes.
Bake:
- Four 8-ounce russet potatoes
Let cool completely. Cut each potato lengthwise into quarters. With a spoon, scoop out most of the pulp, leaving a ¼-inch shell. Arrange the potato skins on a baking sheet, cut side up. Combine:
- 6 tablespoons (¾ stick) butter, melted
- 1 tablespoon chili powder and/or 2 teaspoons finely minced garlic
Brush on the potato skins. Season generously with:
- Salt
The potatoes can be covered loosely and refrigerated up to 12 hours. Shortly before serving, position a rack in the upper third of the oven and preheat the oven to 450°F. Bake the potato skins until very brown and crisp, about 30 minutes. Sprinkle with:
- 1 cup shredded Monterey Jack or Cheddar (4 ounces)
- (8 slices bacon, cooked until crisp and crumbled)
Return to the oven until the cheese begins to brown, about 5 minutes. Serve at once, accompanied with:
- Chopped green onions and/or cilantro
- (Sour cream and/or any salsa)