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Baby Red Taters w/ Parmigiano-Reggiano (Food & Wine Magazine)
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Boil small red potatoes until just tender. Cut each half and scoop out most of the flesh with a small spoon or melon baller. Mash the flesh with a little butter, chopped scallion and grated Parmigiano-Reggiano cheese. Spoon mixture into potato shells and top with more Parmigiano-Reggiano. Bake or broil until tops begin to brown.
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