These potatoes are fantastic and the leftovers are just as good, if not better, than fresh out of the oven...at least the way I made them. I followed this recipe for our dinner and made a few extra potato "boats". I think I might have used a little more grated cheese on the tops when I baked them because they were really covered nicely with cheese. You'll see why that's important next. The next night I added a little margarine to a non stick skillet and heated it on medium high heat. I placed the cold potato boats, skin side down, in the pan and and cooked until I knew the bottom of the skins were browned...about 5 mins. I didn't distrub them after I placed them in the pan. I wanted a nice unbroken crisp bottom. Next I added another tablespoon of margarine to the skillet and carefully slide a spatula under each potato and quickly turned it over, cheese side down. I placed the spatula squarely on top of each potato skin and pressed down to flatten them to about half it's original thickness. Now just let it brown in the margarine for another 5 mins on medium heat without disturbing. The cheese will get nice and brown and crispy. Remove the potato to the dinner plate but let it sit a few mins before eating. These left over potatoes tasted so much like cheesy potato onion perogies. I made this recipe again tonight and this time made 4 extra potatoes for leftovers. This is a keeper!!
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These potatoes are fantastic and the leftovers are just as good, if not better, than fresh out...