A newcomer to American hors d’oeuvres. Potatoes are baked until tender and cut lengthwise into halves. The potato flesh is scooped out, leaving about a ¼-m. shell or potato skin. The skin is then coated inside and out with margarine, lightly salted and covered with paprika, and re- baked until brown. The potato skin is served with Guacamole, sour cream and bacon.