Serve as is, with standard potato toppings such as sour cream and chives, or with Speedy Garlic Mayonnaise for dipping.

1. Bake the potatoes at 425°F until they are tender and pierce easily with a fork. Cool.

2. Cut the potatoes in half. Cut each half lengthwise into 3 to 4 sections. Scoop out most of the pulp, so that only ⅛ to ¼ inch remains. Discard the pulp or use in another recipe.

3. Sprinkle half the potato skins with the ground white pepper, and the remaining half with the paprika. Add more seasoning if desired.

4. Add the oil to the fondue pot, making sure it is not more than half full. Heat the pot on a stove element over medium-high heat. When the oil is hot, move the fondue pot to the table and set up the burner. Keep the heat high.

5. Using a dipping fork, briefly dip the potato slices into the oil until browned.