Nacho Potato Skins

• 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 4 ounces cheddar cheese or 4 ounces monterey jack pepper cheese, shredded
• Optional toppers
• sour cream
• salsa
• guacamole
• chopped tomato
• chopped sliced, sliced sweet pepper
• chopped sliced, sliced green onion
• chopped sliced, sliced pitted ripe olives
• chopped sliced, sliced fresh cilantro

1. Heat oven to 425 degrees.
2. Scrub potatoes, pat dry, rub with cooking oil, shortening, butter or margarine, prick potatoes with a fork.
3. Bake for 40 to 60 minutes or till tender.
4. (or microwave on high for 15 to 20 minutes till tender) Cut potatoes lengthwise into quarters.
5. Scoop out the pulp, leaving 1/4 inch thick shells.
6. Reserve the pulp for mashed potatoes or another use.
7. Brush both sides of the potato pieces with the 1/4 cup butter or margarine.
8. Sprinkle the insides with seasoned salt and ground red pepper.
9. Place potato pieces, skin sides up, on the unheated rack of a broiler pan.
10. Broil 3 to 4 inches from heat for 3 minutes.
11. Turn potato pieces skin side down.
12. Sprinkle with shredded cheese.
13. Broil 2 minutes more.
14. Arrange the potato pieces on a heated serving platter.
15. Serve with desired toppers.
16. To make ahead, bake, scoop, and season the potatoes, place in a covered container and regrigerate up to 2 days.

potatoes, cooking oil, shortening, butter, butter, salt, ground red pepper, cheddar cheese, toppers, sour cream, salsa, guacamole, tomato, sweet pepper, onion, olives, cilantro

Taken from www.food.com/recipe/nacho-potato-skins-14600 (may not work)