"Thank you." And Corey gets to work cutting open some of the potatoes and mixing in plenty of butter. "Mm. Wouldn't think of bourbon. Sometimes I bake them and then fry them up with eggs, salt, and pepper and restuff the skins; it's a Brazilian thing. But sometimes, obviously, when there's a lot else going on in the meal, I keep it simple with butter and a little cinnamon."
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