RE: Baked Potatoes

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Baked Potatoes

in food •  7 years ago 

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.

food
7 years ago by

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