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Stuffed Baked Potatoes
from the kitchen of Sharmagane Leland-St. John

1 large Russett potato
Olive oil drizzle
Pesto Gouda cheese
Sweet Irish butter
Freshly ground black pepper
Himalayan salt

Wash the potato.


Lay down 2 chopsticks on either side of the potato to keep from cutting too deeply.
Cut from the middle outwards. Drizzle with good quality extra virgin olive oil.


Slip pesto Gouda from Trader Joe's into the cuts.


Season with freshly ground black pepper and Himalayan salt.
Bake in a 425º oven approximately 40 minutes.

Remove from oven.  Add more cheese to the slits.
Add pats of sweet butter and serve.

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