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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Korean sweet potato starch noodles — japchae, hot pot, stir-fry
Elegant stemmed glass — martini, Manhattan, spirit-forward cocktails
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Korean sweet potato starch noodles — japchae, hot pot, stir-fry
Elegant stemmed glass — martini, Manhattan, spirit-forward cocktails
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Preheat oven to 400°F. Roast potatoes in the oven for 30-45 minutes until they are fully cooked, but not very soft; cool. Halve potatoes and scoop out as much flesh as you can without tearing outer skin. Reserve the inside flesh for another use. Brush cavities of the potato skins with butter, and season to taste with salt and pepper. Heat oven to Broil. Broil the seasoned skins for 5-10 minutes, until they crisp up, being careful not to burn. Top hot skins with 1 ounce of brie (without rind) and some of the chopped nuts. Return to broiler for a few minutes to allow cheese to soften and get hot. Garnish with fresh chives if desired, and serve.