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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Philosophy of cooking — using everything, wasting nothing
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Philosophy of cooking — using everything, wasting nothing
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
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heat oven to 425 degrees. scrub potatoes, pat dry, rub with cooking oil, shortening, butter or margarine, prick potatoes with a fork. bake for 40 to 60 minutes or till tender. (or microwave on high for 15 to 20 minutes till tender) cut potatoes lengthwise into quarters. scoop out the pulp, leaving 1/4 inch thick shells. reserve the pulp for mashed potatoes or another use. brush both sides of the potato pieces with the 1/4 cup butter or margarine. sprinkle the insides with seasoned salt and ground red pepper. place potato pieces, skin sides up, on the unheated rack of a broiler pan. broil 3 to 4 inches from heat for 3 minutes. turn potato pieces skin side down. sprinkle with shredded cheese. broil 2 minutes more. arrange the potato pieces on a heated serving platter. serve with desired toppers. to make ahead, bake, scoop, and season the potatoes, place in a covered container and regrigerate up to 2 days.