Twice-Cooked Potatoes
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Twice-Cooked Potatoes
Last updated 6/12/2012 1:28:02 AM. Recipe ID 63208. Report a problem with this recipe.
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      Title: Twice-cooked potatoes
 Categories: Digest, Mar95
      Yield: 1 Servings
     12    Potatoes (do not peel)
      1 ea Garlic powder to taste
      1 ea Old Bay seasoning (or chili
           Powder) to taste
  Scrub the potatoes and cut in half lengthwise.  Put them in a big pot
  with water to cover and boil.  Cook until done (fork goes in easily),
  but not falling apart. Remove the potatoes carefully with a slotted
  spoon and set them on a cookie sheet or baking pan, cut side up.
  Sprinkle liberally with spices. Broil until browned and crusty on the
  surface. You could also bake for an hour or so if you don't have a
  I used the lower grade Idaho potatoes for this- they looked like
  perfect little Idahoes, but were only about 4" long (20 lbs for
  $1.99, how could I resist?). Russets would probably work well, too. I
  think Yukon Golds and other thin-skinned varieties would tend to fall
  apart. Seriously, using the right potatoes for any recipe can matter!
  Fanatical grin ;)

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Recipe ID 63208 (Apr 03, 2005)

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