Potato Skins

Try to pick small to medium uniform sized potatoes. Rinse them thoroughly.
Rub them with butter, salt & pepper.

Place them in a pre heated oven, or indirect on the BBQ, at 450 deg.
until just fork tender and the skin is nice and crispy.

Let them cool so you can handle them.
Slice them in half and with a spoon slowly carve out the majority of the inside,
leaving about 1/4 inch of meat on the inside
Scraping a little bit at a time will help prevent breaking through the skin.

Now its time to add your favorite toppings.
For a basic go to skin, add shredded cheddar and jack cheese and pre cooked chopped bacon.
I like a little kick to mine, so I add diced seeded Serrano peppers.

All of this can easily be done the day before, then store them in the fridge overnight

20 minutes before you are ready to serve, or just before people arrive,
Place the potato skins, on a baking pan, back in the oven ,
 or directly on the grill with indirect heat at 400 deg until cheese is melted

Garnish with diced green onion
serve with ranch dressing for dip