Everyone loves hot, crispy potato skins, these are simply dressed with freshly ground black pepper, seasoned salt and chopped green onions and served with sour cream for dipping.

Potato Skins

4 russet potatoes
Freshly ground black pepper to taste
1/4 cup green onion, chopped
Seasoned salt to taste
Cooking spray, nonstick, butter flavored as needed (see note)
Sour cream, to taste

1. Preheat oven to 400°F (205°C).
2. Scrub potatoes and remove any blemishes with a paring knife. Pat dry. Wrap them individually in aluminum foil, and bake for 60 minutes.
3. Remove from the oven and unwrap, being careful to wear oven mitts. Let stand 5 to 10 minutes, and then cut each in half lengthwise. Let cool a few minutes before handling.
4. Gently scrape the insides of the potato out, but not all the way to the skin (leave an amount of the white flesh next to the skin). Refrigerate potato scoopings for use in another recipe.
5. Spray a large pan with the cooking spray, and place the skins in, white sides up. Sprinkle the skins with the pepper and seasoned salt, and top with the green onion. Lightly spritz the skins with the cooking spray (they brown nicely this way) Place under the broiler until golden brown. Serve warm, topped with the light sour cream.

Makes 8 servings.

Note: Or drizzle skins with olive oil or melted butter.

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.