we have been making this recipe for years. it is sooooo yummy. it has the right amount of flavors going on. we always add extra cheese and garlic. it is a must to have fresh rosemary. my husband loves to make this dish he thinks its a fun one to put together. we make it ahead of time let rest in fridge till ready to eat. let set out for about 15 min the pop it in the oven. it maked a huge batch i mean huge. perfact for company served with a side salad and homemade bread sticks. we always have extra and is wayyyyy better the next day. we always send some home with our guest. my neice and nephew said they dont like dishes like this one, they went back for 3rds!?!?!? thanks for the keeper.

Reviewed On: Oct. 20, 2009

"this is so good, this is so good" is all i heard when i served this soup. it has now fallen in the catagory of our top three soups!!! we have never had the zuppa from o.garden. so had nothine to compare it to but oh my goodness this soup was amazing. i did add extra garlic and onion of course, and used kale instead of spin. used 3 small russets i did slice them but i think next time i will cube they didnt hold up that well in the cooking process. it is so good. just the right amount of spice. thanks for the keeper.

Reviewed On: Oct. 20, 2009

these are one of our favorite sides. i always wash my spuds well and rub them with oil, salt and pepper then bake at 425 for 55 min. it makes for a tasty crisy skin. i let the potatoes cool for about 30 min dont let them get to cooled the inside doesnt scoop out as well. i scrape them out so much that there is hardly any potato left. we like them best that way. i do use butter instead of oil for the inside rub. its a must to have real bacon bits, sour cream, and guacamole. oh so yummy and worth the extra work. our dog loves the leftover potato that we scrape out. he likes the recipe too.

Reviewed On: Oct. 13, 2009