Baked Potatoes
Au Gratin
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If I am making baked Potatoes for dinner, I always make
extra for the next day or so.
I store the extra baked Potatoes in tin foil in the frig
overnight.
(they'll keep for a few days)

NOTE:The next day I can easily peel them, and dice them for
my morning breakfast...I dice the potatoes and then gently
saute them in a bit of butter and vegetable oil till lightly
golden brown. YUM
NOTE: You can use diced Red Onion or Shallots for a lighter
Onion flavor. Shredded Cheese works best here.

INGREDIENTS:
Medium/Large Baked Potatoes
add the following
PER EACH BAKED POTATO
1 Tablespoon diced Onion
1 Tablespoon of Butter,
1 handful of shredded Cheeses and
1/4 Cup Heavy Whipping Cream

DIRECTIONS:
For THIS recipe peel the already baked and refrigerated
potatoes.
Put Onions, Potatoes & Cheeses (dash of Salt and Pepper)
into small baking pan.
Splash in some HEAVY Whipping Cream, bake 350*F for
about 10 min until Cheese browns.
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