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Fingerling "Tater Skins"

Oh my, I kicked it up one notch with these little fingerling potatoes and if you really wanted to go crazy you could go even further.

Tonight I cut the fingerlings in half length-wise, and roasted them at 400* for about 40 minutes until they were done.  Then I smashed each one with the bottom of a glass jar and sprinkled shredded cheese over them.
If I'd been planning ahead I'd have added some crumbled bacon and sour cream.  If you try that, let me know!

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