Recipe courtesy of Sara Moulton
24 shells



Preheat oven to 375 degrees F. Halve potatoes, brush with butter and season with salt and pepper. Arrange potatoes on greased baking sheet and bake until just tender.

With melon ball cutter scoop out centers of potatoes, leaving a 1/4-inch shell, brush with butter and arrange on baking sheet cut side up. Continue to roast until crisp.


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