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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Korean sweet potato starch noodles — japchae, hot pot, stir-fry
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Korean sweet potato starch noodles — japchae, hot pot, stir-fry
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Preheat oven to 425 degrees. Cut potatoes lengthwise in half; place, cut-sides down, in foil-lined 15 x 10-inch baking pan. Bake 30 to 35 minutes or until tender. Scoop out centers of potatoes into bowl, leaving 1/4-inch thick shells. Add cheese, milk, sugar and cinnamon to potatoes; mash until blended. Spoon potato mixture into shells; top with nuts. Bake 8 minutes or until potatoes are heated through and nuts are toasted.