6 to 8 russet potatoes
3 tablespoons canola oil
3 tablespoons unsalted butter
1 teaspoon granulated garlic powder
1 teaspoon freshly ground black pepper
3 teaspoons paprika
1 teaspoon chili powder
2 teaspoons salt
2 teaspoons freshly chopped parsley leaves
8-inch egg pan (recommended: Teflon-coated)
1 teaspoon clarified butter
1 tablespoon water
Serving Suggestions: place the finished potatoes in a serving skillet and cover them with Cheddar. Place in a 350 degrees F oven for about 2 minutes (or until the cheese is melted) add the basted eggs on top and serve.
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