Crisp Potato Skins
4 large baking potatoes, scrubbed
Salt
Pepper
Oil for deep-frying
Sour cream mixed with chives
Cheddar cheese, shredded
Prick potatoes in several places with a fork and then bake in a 400-degree oven until tender, about 1 hour. Remove, cool slightly, and cut in halves lengthwise. Scoop out potatoes and refrigerate for another meal or casserole topping. Cut skins in half again. Heat the oil in a deep fryer to 375 degrees.
Place potato skins in deep fryer basket. Lower into oil and deep fry for about 2 to 3 minutes or until skins are browned and crisp. Transfer potato skins to paper towels to drain. Sprinkle with salt and pepper. Serve with sour cream and chives, and then top with cheese. Place under the broiler to melt.