Ingredients:
6 medium potatoes, such as russet ( 2 lbs)
cooking oil
shortening
butter or margarine
1/4 cup butter or 1/4 cup margarine, melted
1/4 teaspoon seasoning salt
ground red pepper
4 ounces colby-monterey jack cheese or 4 ounces cheddar cheese or 4 ounces monterey jack pepper cheese, shredded
sour cream or salsa or guacamole or chopped tomatoes or chopped, sliced, sliced sweet peppers or chopped, sliced, sliced green onions or chopped, sliced, sliced pitted ripe olives or chopped, sliced, sliced fresh cilantro
Directions:
Heat oven to 425 degrees.
Scrub potatoes, pat dry, rub with cooking oil, shortening, butter or margarine, prick potatoes with a fork.
Bake for 40 to 60 minutes or till tender.
(or microwave on high for 15 to 20 minutes till tender) Cut potatoes lengthwise into quarters.
Scoop out the pulp, leaving 1/4 inch thick shells.
Reserve the pulp for mashed potatoes or another use.
Brush both sides of the potato pieces with the 1/4 cup butter or margarine.
Sprinkle the insides with seasoned salt and ground red pepper.
Place potato pieces, skin sides up, on the unheated rack of a broiler pan.
Broil 3 to 4 inches from heat for 3 minutes.
Turn potato pieces skin side down.
Sprinkle with shredded cheese.
Broil 2 minutes more.
Arrange the potato pieces on a heated serving platter.
Serve with desired toppers.
To make ahead, bake, scoop, and season the potatoes, place in a covered container and regrigerate up to 2 days.
Servings: 24
Time preparation: 15 min.
Time total: 75 min.