Parmesan Potato Skins

4 large baking potatoes

2 tablespoons parmesan cheese

1-1/2 tablespoons butter, melted

¼ teaspoon onion salt

Scrub potatoes and wipe on a light coating of salad oil. Prick with a fork. Bake 50 to 60 minutes in a 400 degree oven or until potatoes are soft. Cool slightly. Cut each potato in quarters, lengthwise. Scrape out most of the pulp. Lay skins on a baking sheet, pulp side up. Bake until crisp, 10 to 15 minutes. Brush with melted butter. Sprinkle with cheese and onion salt. Broil until golden and crispy. 16 skins.