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Use your creativity by deciding what toppings to put on these potatoes
Preheat oven to 375 F.
6 small (2 lbs) DOLE Idaho Potatoes, scrubbedvegetable oil, as needed
Prick each potato several times with tip of knife and brush lightly with oil. Place on large rimmed baking sheet. Bake 45 to 50 minutes or until soft to touch. Remove from oven and cool enough to handle.
1/2 teaspoon dry Creole seasoningto taste, saltTopping suggestions (below)
Cut potatoes in half lengthwise and scoop out centers, leaving about 1/4-inch potato attached to peel. Place, potato halves, peel-side down, back on the baking sheet. Brush potato centers lightly with oil; sprinkle with creole seasoning and salt, to taste. Bake 20 to 25 minutes more or until crispy and golden brown. Fill centers with topping, as desired.
Topping suggestions: Shredded Monterey Jack or Cheddar cheese, salsa, sour cream, guacomole, sliced green onions, chili, chopped tomatoes, carmelized onions, black beans and/or corn.
*Recipe provided by the Idaho Potato Commision
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