Using Russet Potatoes, bake in your usual way. Refrigerate. When cold, slice potatoes in half lengthwise. Using a small spoon, scoop out the filling, leaving a small rim of the potato along the skin. Save the skins to make potato skins.

Preheat frying pan and oil. When warm, add potato pieces, frying until golden brown. Stir now and then, remove any that are finished early. Drain well on paper towels or in a large colander.

Salt and pepper to taste. Garnish with sour cream, yogurt, or bits of cream cheese. Sprinkle with sliced green onion or finely chopped chives.