The first time I had potato skins, it was an appetizer at a Beverly Hills restaurant. They were so good, I wanted to have them all the time. Years later, they became a fad, but the ones that became a fad weren't anything like the ones I member.
The ones I remember were actually very crisp potato skins, cut into lengthwise quarters, like long, dark, thick potato chips. They had no potato "insides" at all on them. They were merely spread with creamy peanut butter or sauté sauce, which had melted slightly from the warmth of the skins.
This was a delicate, lovely, yummy appetizer. How do you crisp empty potato skins? Ten minutes at 375.
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