| 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.