Potato Skins are a favorite appetizer at many restaurants and a favorite of ours.  I figured out a few years ago how to make them at home.  They're easy, but a little time consuming.  The trick is actually cooking the potatoes three times.

Step one is cleaning the potatoes and then scoring them with a fork.  I clean four spuds which yields eight skins.  I'd recommend any potato you'd use for baking like russets.

The cleaned and poked potatoes are then baked in the microwave.  I cook the four potatoes for 15 minutes - of course microwave times and power vary.

Let the potatoes cool.  Once they're handable, you're ready for step two.

Heat oil in a deep fat fryer.  Mine recommends 425 degrees for potatoes.

Cut each potato lengthwise and scoop out about 2/3 of the potato to make boats.  Don't scoop too much of the potato so you leave some 'meat' against the skin.

Drop your skins into the oil and let them cook for 3-4 minutes or until golden brown.

Drain the skins and let them cool a bit.

Finally place them on a lightly greased baking dish skin side down.  Fill with cheese.  We like a cheddar jack mix.

Place into a pre-heated 350 degree oven to melt the cheese.

Top with scallions or any other topping of your choice.

They're defiantly a treat at our house and not a staple - but great fun to make and eat every once in a while.