5 medium potatoes
2 tbsp. olive oil
1 tbsp finely chopped rosemary leaves
1 1/2 tsp salt
1 tsp pepper
Preheat oven to 350 degrees F.
Cut each potato into 6 wedges.
Scoop out the baked potato, leaving the skins intact and a shell of potato skin about 1/4 inch thick.
Reserve cooked potato for another use.
Brush potato skin with olive oil on both sides.
Place in a single layer scooped side up onto a wire rack set on top of an oven tray.
Sprinkle evenly with salt, pepper and rosemary.
Bake for 15 minutes, remove from oven and turn skins over.
Return skins to the oven and continue baking until crisp and golden brown, about 15 minutes.
Serve at room temperature with your favorite dips.
This can be made one day ahead of your party.