The More You Know Mondays... Now youre forked! Peel and halve - TopicsExpress

The More You Know Mondays... Now youre forked! Peel and halve russet potatoes (the long way). Par boil them until they are 1/2 done. Drain the potatoes and when they are cool enough to handle, score them all over with a fork. Coat them with a generous amount of butter and lay them in a baking dish in a single layer. Roast for 30 minutes at 450, basting frequently. When they are golden, youre good. Ta da! Molten, puffy potato in a buttery, corduroy shell.

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