Tex-Mex Potato Skins
Recipe courtesy Food Network Magazine
4 large russet potatoes
shredded monterey jack
salt & pepper (to taste)
1. Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour.
2. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper.
3. Bake, skin-side up, at 450 degrees until crisp, about 20 minutes.
4. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)