8 baking potatoes (about 1/2 pound each), scrubbed, patted dry, and rubbed with olive oil)
olive oil
sweet paprika
kosher salt
sour cream, if desired

Prick the potatoes a few times with a fork and bake them in a preheated 425°F. oven for 1 hour.

Let cool, halve lengthwise, and scoop them out, leaving a 1/4-inch shell and reserving the potato pulp for another use.

Cut each shell lengthwise into 6 strips and arrange the strips on a baking sheet.

Brush the strips with the oil, sprinkle with paprika, salt, and pepper to taste, and bake in preheated 425°F. oven for 20 to 25 minutes, or until they are crisp and golden brown.

Serve the potato skins with the sour cream.