Nacho Potato Skins. Name: TERRI DISHMAN Base: McGUIRE AFB, NJ. Recipe: 6 medium potatoes,(2 pounds.) Cooking oil, shortening, butter, or margarine. 1/4 cup butter or margarine,melted. 1/4 teaspoon seasoned salt & cracked black pepper. Ground red pepper. 4 ounces jack cheese, cheddar cheese, or monterey jack cheese with peppers,shredded (1 cup.) Toppers: sour cream, salsa, guacamole, chopped tomato, chopped sweet pepper, sliced green onion, sliced pitted ripe olives, or snipped fresh cilantro. Heat oven to 425 degree F. Thoroughly scrub potatoes; pat dry. Rub with cooking oil, shortening, butter, or margarine; prick potatoes with a fork. Bake for 40 to 60 minutes or till tender. After potatoes are baked,cut potatoes lengthwise into quarters. Scoop out the potatoe pulp, leaving 1/4-inch-thick shells. Reserve the pulp for mashed potatoes or another use. Brush both sides of the potato pieces with the 1/4 cup butter or margarine. Sprinkle the insides with seasoned salt, pepper and ground red pepper. Place potato pieces, skin sides up, on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 3 minutes. Turn potato pieces skin sides down. Sprinkle with shredded cheese. Broil 2 minutes more. Arrange the potato pieces on a heated platter. Serve with desired toppers. Makes 24 servings. *You can make ahead: Bake, scoop, and season the potatoes. Place in a covered container and refrigerate up to 2 days.