Preheat the oven to 400° F.

Prick 6 large baking potatoes with a fork and rub with olive oil.

Place directly on the oven shelf and bake for 45 minutes, until slightly soft.

Leave to cool for 15 minutes.

Cut each potato in half lengthways and then cut in half again.

Scoop out the flesh leaving a layer of potato at least ½ inch thick.

Brush lightly with olive oil, season with salt and pepper and bake, skin side down, on a roasting dish, for 30 minutes, until crisp.

Turn over after 15 minutes.

Serve with the dips.

ENJOY!!!