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I'm particularly proud of the Smashed Potato Bomb, as I am with Quesadillas Benedict, because I made it up on the spot and it took exactly 10 minutes to cook. Well, that's not entirely true, I had a leftover baked potato from the night before, so that shaved off about half an hour. After you bake the potato (or if you use leftovers), it takes 10 minutes.    

I’m particularly proud of the Smashed Potato Bomb, as I am with Quesadillas Benedict, because I made it up on the spot and it took exactly 10 minutes to cook. Well, that’s not entirely true, I had a leftover baked potato from the night before, so that shaved off about half an hour. After you bake the potato (or if you use leftovers), it takes 10 minutes.    

Bring the eggs to room temperature by immersing them in lukewarm water for a few minutes — frying cold eggs makes them cook unevenly. And use Frank’s Red Hot Sauce and Frank’s alone — the perfect spicy tanginess makes the yolk’s flavor pop and complements the sharp cheddar. Using clarified butter lets you cook at a higher heat, making the potato crisper and adding a stronger butter flavor for a Buffalo effect.