Tangy Crisp Potato Peels

3 large baked potatoes, hot
1/4 cup butter or margarine, melted
5 drops hot pepper sauce
salt & pepper
sour cream

Cut potatoes in half lengthwise; carefully remove pulp.
Use scissors to cut potato skins into 2 inch long by 1 inch wide strips.
Place potato strips on baking sheet.
Combine butter and hot pepper sauce in small dish.
Brush on potato strips.
Sprinkle with salt and pepper.
Broil, 5 inches from heat, 4 to 6 minutes, or until peels are very crisp and brown.
Serve warm with sour cream as a dip.

Servings: 4-6

The All-American Potato Cookbook