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Ingredients
  • Salt and pepper
  • 4(7- to 9-ounce) russet potatoes, unpeeled, each lightly pricked with fork in 6 places
  • 1tablespoon vegetable oil
  • InstructionsSERVES 4
  • note: NOTE FROM THE TEST KITCHEN Open up the potatoes immediately after removal from the oven in step 3 so steam can escape. Top them as desired, or with one of our toppings.
Steps
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