Those are the actual ones that I made.
- 8 russet (baking) potatoes (about 1/2 pound each), scrubbed, patted dry, and rubbed with olive oil
- olive oil for brushing the potato skins
- fine sea salt or coarse salt for sprinkling the potato skins
- sour cream as an accompaniment if desired
- I used some leftover shredded chicken so you can ad what you like