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Dommy | Mar 28, 200711:21 AM     72

I admit, I have no idea how to cook a PERFECT baked potato! I mean, the type you get at fancy restaurants that are all pillowy and melty. So good all you need is butter and pepper and you can even eat the crisp skin... Mine always come out a little dry and burt on one end and always TAKE so darn long! :P

So tonight I want... no NEED this baked potato. What are some of your tips and hints to get that restaurant quality one? A certain technique? Temp? Potato type?

Also, what should I make as a main to go with my my baked beauty? I had meatloaf last night, so that's out...

--Dommy!

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