Criss-Cross Potatoes

I have Hettie Potter to thank for these, and for so much else. I suppose they are a mixture of roast and baked potatoes: the tops crisp and cook to a beautiful gold, but you still have the fluffiness underneath. If you want the skins to be crunchy, then pour a little olive oil into your hand and rub this onto the skins before you bake. For US cup measures, use the toggle at the top of the ingredients list.

Good

% Daily Values based on a 2,000 calorie diet

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