3 medium russet potatoes, baked
15 ml butter, melted 1 tbsp
Preheat oven to 425 F (220 C). Cut potatoes into quarters. Carefully remove pulp leaving small amount on skins. Reserve pulp for other uses such as mashed potatoes, hash browns, etc. Place skin side down on baking sheet. Brush with melted butter and favourite topping (see below) and bake as directed.
CHEESY BACON TOPPING: On each potato skin, sprinkle shredded cheddar cheese followed by crispy cooked and crumbled bacon or commercial bacon bits. Bake in 425 F (220 C) oven for 10 to 15 minutes or until skins are crisp. Serve with plain yogurt and chopped green onion.
MEXICAN TOPPING: On each potato skin, place taco sauce and shredded mozzarella cheese. Add sliced ripe olives and chopped hot peppers. Bake in 425 F (220 C) oven until cheese melts and skins are crisp, about 10 to 15 minutes.
ITALIAN TOPPING: On each potato skin, add pizza or spaghetti sauce and sprinkle with shredded mozzarella cheese. Bake in 425 F (220 C) oven until cheese melts and skins are crisp, about 10 to 15 minutes.
Serves 4