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Potato Cannolis

Think of these cannolis as two potatoes for the price of one, with a crisp potato shell filled with a cheesy potato cream.


  • 1 (6 to 8-inch-long) russet potato
  • 6 tablespoons butter, melted
  • 1 pound Yukon Gold potatoes, peeled and chopped
  • 5 tablespoons butter, cubed
  • 1/2 cup cream
  • 3/4 cup Gruyere
  • Pinch freshly grated nutmeg
  • Sea salt, to taste
  • Chives, minced

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