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Preheat oven to 325 degrees. Clean the potatoes and set them on a towel to dry. Once dry pour the oil in a small dish and roll the potatoes in the oil ensuring all sides are coated. Wrap each potato in aluminum foil and place in oven for 90 minutes. 2. Unwrap the potatoes and let them cool for 10-15 minutes.
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Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F. With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell.
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Drain water from potatoes and refrigerate until cold. 4. Add the mayonnaise, onion, sugar and vinegar to the potatoes and stir until well combined. 5. Add salt and pepper to taste. 6. Serve the potato salad immediately or store in the fridge until ready to serve. The potato salad gets even better as it sits overnight.
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Step 2. Fill a stockpot with cold water, add a little salt, and bring to a boil over medium-high heat. Lift the potatoes from the cold water with a slotted spoon and cook in the boiling water.
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Preheat oven to 400 and place the potatoes on a large sheet pan. Using a fork, pierce each potato about 6 times (so that the potatoes can steam while cooking). Transfer to the oven and bake until the potatoes are cooked through and are easily pierced with a fork, about 45 minutes. Remove from the oven (keep the oven on) and let rest until just.
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Step 3: Place the potatoes in the smoker and add the wood as specified by the manufacturer. Smoke until the skins are crisp and the potatoes are tender in the center (they'll be easy to pierce with a slender metal skewer), 1 to 1-1/2 hours. Step 4: Meanwhile, place the bacon in a cold skillet and fry over medium heat until browned and crisp.
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Slice the potatoes in half, and scoop out about 2/3 of the inside. You want a layer of potato to be left on the skin. Combine the scooped out potato, 1 tablespoon butter, the sour cream, 1/3 cup brie, the parmesan, ½ teaspoon salt, and the black pepper in a bowl. Mash to combine. Taste test and add more salt and pepper if necessary.
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Pour the bacon (reserve 1 tbsp) and the fat into a bowl and mix in the garlic and herb cheese. Throw in the dijon mustard. Cut the top of the potato with 3 slices into a star, then fill the slices with the cheese and bacon mixture. Mix the grated garlic with the melted butter, tsp chopped chives and season. Use this to pour all over the potato.
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Preheat oven to 350°F. Simmer potatoes in simmering water 10 minutes, until fork tender. Drain, pat dry, and arrange on a baking sheet. Cook for another 30 minutes. Remove from the oven and allow to cool until safe enough to handle. Peel the skins off and discard. In a clean bowl, rice the potatoes.
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Drain and rinse under cold water to cool. Once cool, gently peel the potatoes. With a thin skewer, poke two to three holes in each potato to enable it to take on the spice. Heat a heavy-based.
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Combine the potatoes, garlic and bay leaves in a large pot and cover with cold water by about an inch. Add some salt, then cover with a lid and bring to a boil. Lower the heat and simmer the.
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Recommended for you. Pre-heat oven to 400 degrees. Wash and dry the potatoes. Take 2/3 of the potatoes and drizzle 1 tablespoon oil and toss until well coated. Roast in the oven for 35-40 minutes or until easily pierced with a fork. When cool enough to handle, cut off the top portion of potatoes (or cut them in half).
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Heat the cream, milk, garlic, salt, and pepper in a small saucepan until it begins to simmer around the edges, about 5-7 minutes. Remove the pan from the heat and allow to rest. Arrange half the potatoes in overlapping slices along the bottom of the pan. Pour half of the cream over the top of the potatoes.
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Cut potatoes into 2.5cm wide wedges. Parboil wedges in salted water for 4-5 minutes, then drain and return to pot. Shake your potatoes slightly to fluff them up on the surface. Line a baking tray with baking paper, and spread the potatoes out in a single layer. Freeze for 2 hours or more.
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Slice the potatoes: Using a potato peeler, peel the potatoes then slice thinly with a sharp knife or mandolin. Melt butter and grease a baking dish or casserole dish. Layer the potato slices in the prepared dish with the two thirds of the grated cheese. Season every layer with salt and pepper and a sprinkle of garlic and thyme.
