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With one hadn holding the vegetable and the spoons in place, use a sharp knife to slice the potato width-wise. The knife should touch the handles of the spoons at every slice, leaving the slices attached at the bottom of the potato.
Pile on your favorite toppings and bake the potato until it's tender.
Stir: It's a wet dough - and that's the goal. Use a rubber spatula for extra-easy…
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Make pastry for a double-crust pie. Roll out bottom crust from the larger piece of dough and use…
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