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Rocky Mountain Potatoes

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“I'm not sure why these potatoes are called Rocky Mountain Potatoes, but I do know they couldn't be simpler and they are the closest a baked potato will ever get to mashed without taking it's jacket off. They're very good.”
1hr 5mins

Ingredients Nutrition


  1. Pierce the well-scrubbed potato with the tip of a knife or the tines of a fork.
  2. Bake at 350*F until done, about 1 hour. The potato will feel soft when it's squeezed.
  3. Cut a wide cross in the baked potato, and spread the peel back a little.
  4. Insert a fork into the opening and mash the potatoe slightly. Pour in the milk and poke the butter well into the potato.
  5. Sprinkle with a little bit of salt and a dash of paprika.

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