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•8 (3-inch-long) russet potatoes (about 2 1/4 pounds), scrubbed and thoroughly dried
•2 tablespoons unsalted butter (1/4 stick), melted
•Kosher salt
•Freshly ground black pepper
•2 cups shredded sharp cheddar cheese (about 4 ounces)
•5 to 6 slices cooked, crumbled bacon
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 bshields021
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