Baking

When we're having guests for dinner, and planning to grill a meat, I love to make Mashed Baked Potatoes as the starchy side. I can make it earlier in the day--even the day before--store in the frig, and then heat in the oven before serving. It's a great way to add lots of flavor to the potato. I also really like the skin of the potato, so this recipe gives you the scrumptious comfort of mashed potatoes, and the nice skin crunch!

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