Tex-Mex Potato Skins

Ingredients:

4 large russet potatoes

Toppings: Refried beans, crumbled chorizo, shredded monterey jack, hot sauce and pickled jalapenos

Directions:

Pierce 4 large russet potatoes with a fork.

Bake directly on the oven rack at 350 degrees until tender, about 1 hour.

Let cool, then quarter lengthwise and scoop out the flesh, leaving a ¼-inch shell. 

Brush both sides with melted butter and season with salt and pepper.

Bake, skin-side up, at 450 degrees until crisp, about 20 minutes.

Add your favorite toppings.

(For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)