Directions. Place potatoes in a medium bowl and cover with cool water. Using your hands, swish potatoes until water turns cloudy, about 30 seconds. Using a colander, drain potatoes, discarding the cloudy soaking water. Return potatoes to bowl, refill with cool water, and repeat process until water runs clear.
Directions. Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Meanwhile, in a small saucepan, heat cream, butter and salt until butter is melted, stirring occasionally. Drain potatoes; return to pot.
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First, bake the potatoes. Preheat the oven at 400°F (200°C). Wrap each potato with aluminum foil and bake them for 50-60 minutes or until they are done. Once fully baked, remove them from the oven and foil. Place the cooked potatoes back into the oven for 5 minutes to crisp up their skins.
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1. Preheat the oven to 400°F. Line a baking sheet with aluminum foil. 2. Use a sharp knife to cut the entire top of the potato into thin crosswise slices (about ⅛-inch thick), stopping about three-quarters of the way down the potato so the base stays in tact and the pieces remain attached to the base.
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resep baked potato cheese