Alex and I have a new dinner obsession: Bullet potatoes. Have you ever had them? You rub Russet potatoes with butter and sea salt, pierce them with a fork, and put them in a 450-degree oven for about an hour. When the skin is hard and crispy (like a bullet!) and the inside is tender, you take them out, cut them lengthwise and add sour cream, cheddar cheese, shallots and lots of pepper. They are cheap, easy and might be the most delicious thing ever. Serving suggestion: Red wine and Curb Your Enthusiasm. :)
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