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Preheat the oven to 400˚F
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Scrub and clean each potato thoroughly, then dry with a paper towel.
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Prick each potato with a fork or sharp paring knife in 2-3 places
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Place the pricked potatoes on a baking sheet and bake in the oven until cooked about 45-60 minutes, depending on the size of the potatoes. The potatoes are done when pierced with a sharp knife or fork and there is no resistance. The knife will glide easily in and out of the potato.
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When done, remove the potatoes from the oven and cool. Turn the oven up to 450˚F.
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When the potatoes are cool enough to handle, cut the potatoes in half lengthwise and scoop out the insides. Some potato flesh should remain on the skin. Reserve the potato flesh for another use.
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Slice each potato half, lengthwise in 2 pieces.
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Arrange the potato slices on a sheet pan and brush the fleshy part of each slice with melted butter or extra virgin olive oil, then sprinkle with Kosher salt and ground pepper.
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Bake in the oven until crisp, about 10-15 minutes.