Potato skins with sausage and sauerkraut

Ingredients:

• 4 large Russet Burbank potatoes
• 1 cup grated cheddar
• ToppingsFried onions with smoked Polish sausage, sauerkraut and grated Swiss cheese

Preparation:

1. Pierce 4 large Russet Burbank potatoes with a fork. Bake directly on the oven rack at 350°F (175°C) until tender, about 1 hour. Let cool, then cut into 4 pieces lengthwise and scoop out the flesh, leaving 1/4-inch-thick skins.
2. Brush both sides of the skins with melted butter, season with salt and pepper. Bake, skin side up, at 450°F (230°C) until crisp, about 15 minutes. Add your favorite toppings. For cheese skins, flip the baked skins, sprinkle with 1 cup of grated cheddar, and bake for another 5 minutes.