cinnamon brown butter breakfast puffs

So I made these for a potluck for work! They were a HIT!

Recipe

Coating
2/3 cup granulated sugar
1 tablespoon ground cinnamon
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6 tablespoons unsalted butter

Puffs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/4 teaspoon freshly grated nutmeg
1/2 cup granulated sugar
1/3 cup (5 tablespoons plus 1 teaspoon) unsalted butter, at room temperature, plus extra for greasing muffin cups
1 large egg
1 teaspoon pure vanilla extract
1/2 cup buttermilk
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Preheat oven to 350°F. Butter 12 standard size or 30 miniature muffin cups, or line cups with paper liners.

Prepare coatings: In a small saucepan, melt 6 tablespoons butter over medium heat
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and continue to cook it, stirring frequently, until brown bits form on the bottom and it smells nutty and heavenly.
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Immediately remove from heat and set aside. In a small bowl, combine 2/3 cup sugar and cinnamon. Set aside as well.

Prepare puffs: Whisk flour,
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baking powder,
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baking soda, salt
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and nutmeg
(I have never used fresh nutmeg till this recipe, I HIGHLY recommend it)
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together in a medium bowl and set aside. In the large bowl of an electric mixer, beat softened butter
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and sugar
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together
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until light and fluffy. Add egg
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and vanilla
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and beat until combined. Mix in 1/3 of flour mixture,
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followed by 1/2 of buttermilk,
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repeating again and finishing with the flour mixture. Mix only until combined.
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Spoon into prepared muffin cups,
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filling only 3/4 of the way. (I filled mine higher and they ended up spilling over a bit and doming less than they are capable of.) Bake standard sized muffins for 20 to 25 minutes and miniature muffins for 12 to 14 minutes. When finished, muffins will feel springy to the touch and a tester inserted into the center will come out clean. Transfer them in their pan to a wire rack.

As soon as you feel you’re able to pick one up, take your first puff and roll the top and upper edges in the browned butter.
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Don’t be afraid to pick up the browned butter solids at the bottom of the saucepan; they’re the dreamiest part. Let any excess butter drip off for a second before gently rolling the butter-soaked cake top in cinnamon-sugar.
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I find if you roll too firmly, or have too much wet/not absorbed butter on top, the sugar can clump off, which is heartbreaking. Transfer puff to wire rack to set and repeat with remaining puffs. Eat warm.

For an even more indulgent, doughnut-like puff: Make an extra two tablespoons of the browned butter and roll the whole puff in it and the cinnamon sugar. (I usually have enough cinnamon sugar to fully roll the puffs.)

Do ahead: Puffs are best within hours after they are baked. They can be made it advance and stored in a freezer bag until needed, too. Simply spread them out on a baking tray and reheat them until warm in the oven.

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I also made basic breakfast potatoes for the potluck…

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Check out our Pot Luck
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and the best part of it…

BACON!
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Grilled Flat Iron Steak with Chimichurri Sauce

What I made one year ago today:Ham Salad

I never had or knew of  Chimichurri Sauce until My hubby Norman! And I am SO glad he introduced it to me, cause it is SO GOOD!

recipe

1/2 cup finely chopped cilantro leaves (about 1 cup before chopping)
1/2 cup finely chopped flat leaf parsley leaves (about 1 cup before chopping)
2 T minced garlic
3 T fresh lemon juice
2 tsp. red wine vinegar
1 tsp. cayenne pepper
1 tsp. ground cumin
1/2 cup olive oil
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Take the steak out of the refrigerator at least 30 minutes before cooking, rub with steak rub, and let it come to room temperature.
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Wash cilantro leaves and parsley leaves and dry with paper towel or spin dry in salad spinner. Finely chop the cilantro,
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parsley,
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and garlic,
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either by hand or in a food processor with steel blade. Put ingredients into a bowl and add lemon juice,
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red wine vinegar,
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cayenne
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cumin
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and stir to combine.

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Then stir in olive oil until mixture is well blended, and let sit at room temperature at least 15 minutes before serving.

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To cook steak, preheat gas or charcoal grill to medium-high heat. (You can only hold your hand there for 2-3 seconds at that temperature.) Put steak on grill at an angle. After about 3-4 minutes, or when you see nice grill marks starting, rotate 45 degrees and cook 3-4 minutes more on first side.
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Turn steak over and cook on the second side until the meat is done to your liking. (I cooked my steak just under 12 minutes total for medium rare, but cooking time will vary)

When meat is done to your liking, remove from grill and let rest for 5 minutes, then cut into thin slices across the grain.
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Serve hot, with Chimichurri sauce spooned over or on the side.
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Corn and Chipotle Pepper Salad

When I made this recipe I dropped my camera AGAIN! Hasn’t EVEN been a year and I dropped it. It still works, but the lens would get jammed and you couldn’t turn it to focus it easily. So I looked up when I ordered it and received it and it was April 15th, So the next day I called a camera store by our apt and asked what I should do. I got all my paper work together for it and had Normy drop it off the 13th. Talk about lucky and getting it in before the warranty was up!

So I called them a few days later to see if they could fix it and they weren’t able too. They have to send it off to Nikon to have the barrings in the lens fixed! SO I am without a camera for (probably) the next month! BLAH! I can NOT be trusted with electronics! So my camera phone will have to do for a few weeks for blog posts! Yuck! not the same!

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Recipe

4 ears fresh corn, husks and silk removed
1/2 red bell pepper, diced
1/2 red onion, chopped
2 tablespoons sliced green onion
2 chipotle peppers, minced
3 tablespoons chopped fresh cilantro leaves
1/4 cup extra-virgin olive oil
1 tablespoon minced garlic
1 lime, juiced (I didn’t have a lime, so I just used lime juice)
1 1/2 tablespoons kosher salt
1 teaspoon coarsely ground black pepper
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Wash Corn then Cut the kernels from the cobs with a sharp knife (I always do this in a big bowl to avoid a big mess)
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then chop the rest of the veggies…

Then get a cast iron skillet and preheat to medium high heat and add a little olive oil and add enough olive oil to coat the pan
then add the red onion
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saute for a few minutes until onions are translucent
then add in the corn you chopped off the cob earlier
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cook for a few minute, stirring
Then add in the diced red bell pepper
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cook that for a few minutes, not too long you want the red bell pepper to still be crunchy

then add everything to a big bowl
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Then Add all the remaining ingredients and toss to combine.
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Baked Asparagus with Balsamic Butter Sauce

Recipe

1 bunch fresh asparagus, trimmed
cooking spray
salt and pepper to taste
2 tablespoons butter
1 tablespoon soy sauce
1 teaspoon balsamic vinegar
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Preheat oven to 400 degrees F (200 degrees C).

Arrange the asparagus on a baking sheet.
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Coat with cooking spray, and season with salt and pepper.
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Bake asparagus 12 minutes in the preheated oven, or until tender.

Melt the butter in a saucepan over medium heat.
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Remove from heat, and stir in soy sauce
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and balsamic vinegar.
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Pour over the baked asparagus to serve.
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Funeral Potatoes

I would have to say that this is probably the worst recipe for your health on my blog, why? Well this recipe is 1072.8 Calories and Sodium 2031.7 mg. So if you want something REALLY bad for you but tastes really good then make these! They are yummy! But isn’t that how it goes? If it tastes really good, then its really bad for you? Like Bacon, tastes SOOOOO good, But bad for you, and Butter MMMMM…You get the idea!

Recipe

2 lbs hash browns
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1/2 cup butter
2 (10 3/4 ounce) cans condensed cream of chicken soup

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1 pint sour cream

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1/2 teaspoon salt
3/4 cup onion , chopped
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1 tablespoon butter
2 cups cheese , grated, firmly packed

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1 1/2 cups corn flakes , crushed
4 tablespoons butter , melted
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Saute onion in 1 tablespoon butter until translucent.
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Mix all ingredients, except corn flakes and 4 tablespoons butter, together.

Put potato mixture into a 9×13 inch baking pan.

Combine corn flakes and butter,
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and sprinkle evenly over top of casserole.

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Bake at 350 degrees F for 40-50 minutes or until heated and bubbly.
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Another Meatloaf Recipe

So today Normy and I are moving! And can I just say that I am so excited for a change! I know whoop–de–do, we are moving into another apartment. Hey for me that’s exciting stuff! I need a change! and I am getting a bigger kitchen! I am looking forward to setting up in a new place that is bigger! It’s the little things! I get a pantry in this kitchen! I haven’t had a real pantry in like 4 years! I have more cabinet and counter space too! I can’t WAIT!
Moving

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So since we are moving I had to have a last dinner with James in our old apt. We have had a great many meals in this apartment that James has been, so I had to make him one last one…
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So James likes meatloaf so that’s what I made…

Recipe

1 1/2 pounds lean ground beef
1/2 cup crushed buttery round crackers (I used Panko Bread Crumbs)
3/4 cup shredded Cheddar cheese
1 (1 ounce) package dry onion soup mix
2 eggs, beaten
1/4 cup ketchup
2 tablespoons steak sauce
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Preheat oven to 350 degrees F (175 degrees C).

Stir the ground beef,
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Bread Crumbs,
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Cheddar cheese,
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and onion soup
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mix in a large bowl
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until well combined. Whisk the eggs, ketchup, and steak sauce in a separate bowl until smooth. Mix the eggs into the meat until evenly combined, if the mixture seems too dry, add a little water.
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Press into a 9×5 inch loaf pan.
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Bake in preheated oven until the meatloaf reaches 160 degrees F (71 degrees C) and is no longer pink in the center, 45 to 60 minutes.
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Dinner is served
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I got that big thing of Tabasco at Costco just for James for when he comes to dinner, cause he LOVES Tabasco!
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Crab Cakes with Lemon-Dill Sauce

What I made a year ago on this day: Strawberry Shortcake

Roasted asparagus wrapped in prosciutto

Potato cups in muffin tins

Mexican Meatloaf

Recipe

Lemon Dill Sauce:
1 cup mayonnaise
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1/4 cup buttermilk
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2 tablespoons chopped fresh dill leaves
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1 tablespoon chopped fresh parsley leaves
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1 tablespoon grated lemon zest
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2 teaspoons fresh lemon juice
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1 garlic clove, minced
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Crab Cakes:
3 tablespoons butter
1 green onion, finely chopped
2 tablespoons finely chopped red bell pepper
1 garlic clove, minced
3 tablespoons heavy cream
1 tablespoon Dijon mustard
1 egg
1/2 teaspoon minced fresh parsley
Cayenne pepper
1 cup bread crumbs
1/4 cup grated Parmesan
1 pound white or claw crabmeat, picked free of any bits of shell
2 tablespoons vegetable oil

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To make the sauce, combine all of the ingredients in a bowl and stir well.
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Refrigerate until chilled. The sauce will thicken as it chills.

To prepare the crab cakes, melt 1 tablespoon of butter in a heavy skillet over medium heat.
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Saute the onion, bell pepper, and garlic until the pepper
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is limp, approximately 3 minutes.
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Add the cream,
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mustard,
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1 egg,
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parsley, cayenne pepper
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and 1/2 cup bread crumbs, to taste,
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and mix well. Gently fold in the crabmeat.
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Form the mixture into 8 patties,
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about 1/2-inch thick. In a mixing bowl, combine the remaining 1/2 cup of bread crumbs with the Parmesan.
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Pat this topping onto both sides of the patties. Refrigerate until firm, about 2 hours.

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Using a skillet, combine the oil and remaining 2 tablespoons of butter. Saute the crab cakes in the hot oil-butter
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mixture for approximately 3 minutes on each side or until golden brown.
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These crab cakes can also be baked for 7 to 10 minutes in a 400 degree F oven.

To serve, spoon a dollop of the lemon dill sauce alongside each crab cake.

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Creole seasoned slow roasted chicken

Just made this chicken up, had these two items
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in my “pantry”. See I don’t really have a pantry. I have this one shelf above the washer and dryer to store my can goods and dried foods in. So my pantry I guess is what you could call it…

So I had these two items in the pantry from my #1 food blog fan Lori and I decided to use them together.

The one on the left is a meat injector, and I have never used a meat injector so I was real excited to try it with a whole chicken.

So I got a whole chicken, 4-5 pounder one. Washed and dried off and place it in a roasting pan

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so get your injector
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and inject your meat… I injected the marinade in the breast meat, legs, everywhere and anywhere I could poke that needle and inject the goodness into the bird

and then I coated the outside of the chicken with the creole seasoning. Be very generous with this stuff…I turned the chicken over and sprinkled it on its underside and on the top some more and just everywhere I could coat

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cook, low and slow at 275 for 4-5 hours or until internal temperature is 165 degrees
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then the last 10 minutes I turned the oven up to 375 degrees to really crisp up the skin on the chicken and get a nice color
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Dinner is served!

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Fluffy New Potatoes

Recipe

9 whole (to 10) Medium To Large New Potatoes
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2 Tablespoons Olive Oil
1/2 cup Sour Cream
4 ounces, weight Cream Cheese, softened (I used the whole Block of cream cheese, the more the better)
1-1/2 cup Grated Monterey Jack Cheese
1 Tablespoon Chopped Chives
1 clove Garlic, Pressed
Salt And Pepper, to taste
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Preheat over to 400 degrees.

Rinse and dry the potatoes then place them on a baking sheet. Drizzle the olive oil over the potatoes
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and massage to coat.
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(I also sprinkled Garlic Salt on the skins as well)

Bake for 35 to 40 minutes, or until the potatoes are tender. Set aside for 15 minutes.

Place the sour cream,
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cream cheese,
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Monterey Jack,
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chives,
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garlic,
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salt and pepper in a mixing bowl.
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Cut each potato in half lengthwise. With a spoon or melon baller, scoop out inside of the potatoes,
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leaving a very thin rim of potato inside the skin. Add the potato pulp to the mixing bowl with the other ingredients. Using a potato masher or fork, gently mash the ingredients together
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until fluffy and smooth. Taste and adjust the seasoning – be sure to salt it adequately.
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Spoon the mixture back into the potato shells.
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At this point, you can flash freeze the potatoes if you want: Stick the pan in the freezer, uncovered, and allow them to harden on the outside for about 20 minutes or so. Then simply throw them into a couple of large Ziploc bags, seal them tightly, and freeze them until you need them.

When you’re ready, bake the potatoes in a 375 degree oven until thoroughly warmed through.

The potatoes will soften, “melt”, and fill the potato shells as they bake. Yum.
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