Instructions: Using a knife, slice a cross into the tip of each potato. In large saucepot over high heat, bring potatoes and enough salted water to cover to a boil.

Reduce heat to low; cover and let stand until cool enough to handle. The cross marks on the potatoes should open slightly. Meanwhile, in medium bowl, stir together butter, herbs, salt and pepper. Carefully stuff about 1/2 Tbs. butter mixture into crosses.

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