Buffalo Potato Skins

This is from Woman's Day. We had these for dinner tonight and thought they were very good. Be sure to dip them in the dressing -- it makes the recipe in our opinion. Next time I would double the hot pepper sauce but then we really like spicy. The recipe easily halves for two.

• Ready In: 1 hr 25 mins
• Serves: 4

Ingredients

• 4  medium baking potatoes, scrubbed
• 2  tablespoons butter, melted
• 1  tablespoon  hot sauce (can use more or less, we used Frank's)
• 1⁄2 sea salt (can use less)
• 1⁄4 teaspoon garlic powder (optional)
• 1⁄4 teaspoon onion powder
• 1⁄2 cup  bottled blue cheese (lite may be used) or 1⁄2 cup  ranch dressing (lite may be used)

Directions

1. Heat oven to 350 degrees. Have a rimmed baking sheet ready.
2. Pierce potatoes in 3 or 4 places with a fork. Bake directly on oven rack 55 to 60 minutes or until tender when pierced with a fork. Remove to cool.
3. When baked and removed, increase oven temperature to 450 degrees,.
4. When cool enough to handle, cut each potato into quarters.
5. With a spoon, scoop pulp from skins, leaving at least 1/4 inch think shell. Reserve pulp for another use (I made mashed potatoes).
6. Place skin side down on ungreased rimmed baking sheet.
7. Mix butter, hot sauce, salt, garlic and onion powder in a small bowl.
8. Brush evenly on potatoes.
9. Bake 15 minutes or until browned at edges and crisp.
10. Serve with dressing for dipping.