Crispy Potato Skins

Let's Cook

1. Step 1.

   Bake: Four 8-ounce russet potatoes

2. Step 2.

   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

3. Step 3.

   Brush on the potato skins. Season generously with: Salt

4. Step 4.

   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)

5. Step 5.

   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)