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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.
Drop 2 tablespoons batter into a hot pizzelle maker; cook until both sides are golden brown.…
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Never measure over the batter because some my spill, adding too much to the batter.
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