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Reuben Potato Skins Recipe
- 8 (3-inch-long) russet potatoes (about 2 1/4 pounds), scrubbed and thoroughly dried
- 2 tablespoons unsalted butter (1/4 stick), melted
- Kosher salt
- Freshly ground black pepper
- 8 ounces thinly sliced
- 1/3 cup
- 1 cup
- , thoroughly drained
- 1 1/2 cups shredded Gruyre or Swiss cheese (about 4 ounces)
Directions:View on Chow
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