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1st Intermission

Recipe for potato skins with Parmesan and bacon

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2If you’ve decided this year that your entire table isn’t going to be a medley of purees, you can swap out mashed potatoes for potato skins. (Remember those? They’re crisp and delicious.) Bake russet potatoes, halve them, and remove all but ¼ inch of the flesh. (Save this flesh for tomorrow’s hash browns.) Cut each potato lengthwise into 3 strips. Brush the flesh sides with vegetable oil, and sprinkle with salt, pepper, and Parmesan. Bake at 400 degrees for 10 minutes. Sprinkle with crumbled crisp bacon and chopped scallions.

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