Better yet steem them with broth and herbs.
RE: Baked Potatoes
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Baked Potatoes
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I need to try that, which herbs do you recommend ?
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Strong ones that permeate. Say if they are big russets I would steem in chicken stock, garlic and fresh basil, after they are fork soft I’d split them brush with butter and a drizzle of honey and a sprinkle of Parmesano romano then char under a broiler got a touch of crispy.
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