• 6 medium-size russet baking potatoes
• Salt and pepper to taste
• 2 1/2 C. favorite pasta sauce or 1- 16oz. container sour cream
• Suggested toppings: chopped olives, chopped green peppers, sliced and sautéed mushrooms, cooked and crumbled bacon
• 1/2 C. grated Parmesan cheese
• 2 C. grated mozzarella or cheddar cheese or other pizza cheese

Heat your oven to 400 degrees. Scrub the potatoes, poke them with a paring knife, and then bake them for 50 to 60 minutes, until they're tender at the center. Cool the potatoes briefly, then halve them lengthwise and scoop out most of the flesh (use it for mashed potatoes), leaving a thin potato wall. Cool the skins. If you're not preparing the pizza skins the same day, refrigerate them.

To continue preparing the pizza skins the same day, heat your oven to 400 degrees. Arrange the skins on a well-greased baking sheet, radiating out like the spokes of a wheel, as shown. Cut some skins in half the long way and tuck them into the gaps between the whole skins. Lightly salt and pepper the insides of the skins.

Spoon the sauce into the skins, dividing it equally. Sprinkle one or more toppings over the skins, if desired, and then cover them evenly with the Parmesan cheese. Sprinkle with the mozzarella or cheddar. Bake on the center oven rack for 15 minutes. Cool for several minutes, and then serve.