6 medium potatoes, such as russet (2 pounds)
Cooking oil, shortening, butter, or margarine
1/4 cup butter or margarine, melted
1/4 teaspoon seasoned salt
Ground red pepper
4 ounces co-jack cheese, cheddar cheese, or Monterey
Jack cheese with peppers, shredded (1 cup)
Toppers, such as dairy sour cream, salsa, guacamole,
chopped tomato, chopped sweet pepper, sliced green
onion, sliced pitted ripe olives, or snipped fresh
1. Heat oven to 425 degree F. Thoroughly 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 or 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.
2. 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.
3. Turn potato pieces skin sides down. Sprinkle with
shredded cheese. Broil 2 minutes more. Arrange the
potato pieces on a heated serving platter. Serve with
desired toppers. Makes 24 servings.
To Make Ahead: Bake, scoop, and season the potatoes.
Place in a covered container and refrigerate up to