Spicy Baked Potato Skins and Tater Options

6 large Russet baking potatoes
1/4 (one-quarter) cup butter, melted
1 teaspoon chili powder
Salt and pepper to taste

Preheat oven to 400 degrees. Scrub potatoes and pierce each several times with a fork. Bake 45 minutes, or until tender. Cut each potato lengthwise into four quarters. Scoop potato pulp from skins leaving a one-eighth inch
thick shell. (Save pulp for another recipe below.) Brush skins inside and out with melted butter. Sprinkle with chili powder, salt and pepper. Place skins, skin-side down, on a baking sheet. Bake about 15 minutes or until crisp. Serve hot with low-fat Ranch dressing or Marinara sauce. Serves 12.

BAKED MASHED POTATOES: To mashed potato pulp add your choice of salt, pepper, sliced green onion, shredded cheese and fresh herbs. Top with bread crumbs, dot with butter and bake until heated through.
BAKED HASH BROWNS: Fry chopped onion in one tablespoon butter until tender. Stir in chopped baked potato pulp and continue to cook and stir until heated through.
BAKED POTATO SALAD: Toss potato pulp with one-quarter cup bottled vinaigrette dressing or low-fat mayonnaise, sliced green onion, chopped olives and celery. Toss well and chill.