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Restaurant-Style Potato Skins
March 24, 2002

These were awesome! I brought these to a wine tasting party and they were gone before I knew it. I didn't bake them in the microwave but did it the old fashioned way in the oven for about an hour. I wanted the skins to be crisp for easier removal of the potato. Using my "Fry Daddy" was the quickest and easiest way to fry the skins. They came out perfectly crisp and ready for the oven. Thanks Misty! I can't wait for another excuse to make these again.

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