Nacho Potato Skins

Ingredients

• 6 medium russet potatoes (about 2 lbs.)
• Cooking oil
• 1/4 cup butter or margarine
• 1/4 teaspoon seasoned salt
• Red pepper flakes or ground red pepper

Directions

1. Heat oven to 425ºF. Thoroughly scrub potatoes and pat dry. Rub potatoes with cooking oil and pierce with a fork.
2. Bake for 40-60 minutes or until tender.
3. Cut potatoes lengthwise into quarters. Scoop out the pulp, leaving just 1/4'' thick shells.
4. Brush both sides of the potato pieces with the 1/4 cup butter or margarine. Sprinkle the insides with the seasoned salt and red pepper.
5. Place potato pieces, skin sides up, on the rack of a broiler pan. Broil 3-4'' from the heat for 3 minutes.
6. Turn potato pieces skin sides down. Sprinkle with shredded cheese and broil 2 more minutes. Transfer to serving plate. Serve with any additional toppers.