Ingredients

12 each russet potato

1/4 cup unsalted butter

Method

Scrub, rinse, and dry potatoes.

Lightly prick with a fork on all sides.

Bake at 400 degrees for 40-45 minutes, until tender.

Remove from oven, cool slightly.

Cut into quarters, lengthwise.

Scoop out flesh, leaving about a 3/8-inch shell.

Reserve flesh for another use.

Brush shells inside and out with melted butter.

Bake at 400 degrees for 15 minutes, until crisp.

Garnish as desired.

Cooks Comments and Tips

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