crimping edges to seal. Prick potatoes. Place garlic packet and the
.
Thoroughly wash the russet potatoes to remove all surface dirt
Heat oven to 425 degrees.
Peel and cube sweet potatoes.
Cube russet potatoes.
In large mixing bowl, mix all ingredients.
Spread potatoes on a large baking sheet.
Bake for 25 to 30 minutes.
Pierce russet and sweet potatoes with a fork.
Bake
eshest smooth-skinned blemish-free russet potatoes; PIERCE each potato evenly 4
>Cut off ends of russet potatoes, stand potatoes on end, and peel
CRUB and wash 4 medium russet potatoes or 6-8 medium red
rushed with tongs. Drain the potatoes well. The less moisture, the
br>Clean 4 large russet potatoes.
Slice potatoes into 16 slices each
ff long edges of the russet potatoes so that they can lay
slice potatoes lengthwise into quarters. then cut
Pierce 2 (10-oz) russet potatoes with a fork; microwave on HIGH for 10 minutes or until soft when gently squeezed.
Cut in half and fluff potatoes with a fork; season each with 1/2 tablespoons butter and salt and pepper to taste.
Top each potatoe with 2 tablespoons shredded Kerrygold Blarney Castle Cheese (Raley's Deli), 3 tablespoons sliced and diced corned beef, 1 tablespoons sliced green onion tops and another 2 to 3 tablespoons cheese.
Bake at 400F for 10 minutes.
OUR POTATOES. AFTER
level cup of prepared Recipe #453973 (without added flour).<
grees.
Wash the potatoes well, then pat dry
ith a lid. Steam the potatoes until the water evaporates, about
otato with a fork; add potatoes to a slow cooker (do
2 of the potatoes into bottom of the
baking sheet, and transfer potatoes to sheet.
Drizzle oil
egrees F.
Scrub the potatoes well, but don't peel