Ingredients
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salsa
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6 medium potatoes, such as russet (2 lbs)
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cooking oil
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shortening
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butter or margarine
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1/4 cup butter or 1/4 cup margarine, melted
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1/4 teaspoon seasoning salt
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sour cream
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chopped sliced, sliced green onion
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chopped sliced, sliced pitted ripe olives
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guacamole
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chopped sliced, sliced sweet pepper
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4 ounces cheddar cheese or 4 ounces monterey jack pepper cheese, shredded
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ground red pepper
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chopped tomato
Instructions
- 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.