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Yummly User: "turned out sooo good. yummy in my tummy" Read More
6Ingredients
70Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 2 russet potatoes (medium, about 6"in length)
- 1 Tbsp. bacon fat (or olive oil)
- kosher salt
- seasoning
- herbs
- 2 Tbsp. butter oil (to baste)
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Reviews(5)
Yummly User 2 years ago
The fanning tip in the article was helpful, but I wasn't as thrilled with them as I thought I'd be. I completely agree with Amber about the cook time and cheese addition before they are done baking. I will probably try them again with a few modifications.
Yummly User 4 years ago
turned out sooo good. yummy in my tummy
Yummly User 4 years ago
It was excellent. I was a little bummed because I had already sliced them before I read the fanning tip. They still turned out great. I just had to be meticulous with separating the slices. Also, I had to skip the bacon grease, because I was going for vegetarian. Pretty sure I'll do bacon grease next time. I'm sure it'll be incredible.
Yummly User 5 years ago
Wonderful! Thank you, Kevin, for the “fanning tip”! 👌😊
Yummly User 8 years ago
Had to cook my potatoes for quite a bit longer to get them adequately crispy. I added cheese to them once they were cooked, but they would have benefited from having the cheese placed on them before they were finished cooking and baked for a while.