It took a while for people to admit that the outside of a baked potato is as good as the inside but now people are serving baked potato skins at parties and as snacks - and with many variations.
Barbara Bertelli of the Idaho Potato Commission gives these tips for storing potatoes, along with the recipe for potato skins.
Keep potatoes in a cool, dry, dark and well-ventilated place. When stored at 45 to 50 degrees F. they will keep several weeks; they can be kept one week at room temperature.
Don't refrigerate potatoes because temperatures below 42 degrees F. turn potato starch to sugar, producing an uncharacteristicly sweet flavor. Baked Potato Skins 4 potatoes 1/4 cup butter, melted Salt and pepper
Wash potatoes, dry and prick with a fork. Bake in a 425 degree F. oven 50 to 60 minutes until soft. Cool potatoes slightly; cut into quarters (wedge-shaped) and scrape out almost all pulp.
Place skin-side down on baking sheet. Brush with melted butter and add salt and pepper to taste.
Return to oven and bake 10 minutes longer or until crispy. Serve plain or with the following variation. Yields 16 wedges. Cheddar Onion Skins 16 wedges baked potato skins 2 tablespoons butter 1/2 cup minced onion 1 cup grated Cheddar cheese 1/2 cup dry bread crumbs
Melt butter in small skillet; saute onion until golden. Chill. Combine cooked onion, cheese, and bread crumbs; sprinkle on top of each wedge.
Bake in a 425 degree F. oven 7 to 10 minutes until cheese melts and is golden. Serve very hot.