00:00Martha, who don't you like of the women I'm friends with?
00:03I can just envision.
00:04Hi, I'm Meredith Marks, and this is Martha's Trick to Making the Perfect Baked Potato.
00:09Take a little point of a knife and break the skin.
00:12All right, Martha, here we go.
00:13And smash.
00:15Then you get to, like, get all your aggression out,
00:17and you can think about, like, maybe some people I know.
00:21Looks like snow.
00:22Hers looks a little better than mine.
00:24Mine doesn't look that good.
00:26I think I need to smash another.
00:27Who are we envisioning here?
00:30Okay, I think this is working.
00:32Nice dab of butter.
00:34We're going to top ours with caviar.
00:36We're going to use the kaluga because it's a 30-gram tin,
00:39and that's what we need for the potato.
00:41Key goes right here, and you'll get somebody else to do it.
00:44I'm stronger than you are.
00:46I know.
00:47And for those of you who have never used a caviar key,
00:50put it right between the top and the bottom,
00:52and you twist, and there you go.
00:54Martha, I could have helped you.
00:56A dollop of creme fraiche and a large helping of caviar.
01:02If you're going to call it a caviar potato,
01:04you need a lot of caviar.
01:05Oh, it's time to eat it already?
01:07Well, mine's not even on the plate yet.
01:08I have mixed feelings because I know it's going to taste really good,
01:12but it just doesn't look that pretty.
01:14Martha, I'm just not as good as you, okay?
01:17Oh, my gosh.
01:19If you guys want some, it's really good.
01:20Cheers to Martha.
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