Best ribs that I have ever made. Very easy to make, too. I took another reviewers suggestion--to marinate overnight with a dry rub, then apply a coat of bbq sauce before going into the oven. The ribs came out so tender, juicy and flavorful. It really made me feel like a Kansas City bbq chef.

Reviewed On: Jan. 3, 2009

These skins are exceptional--I inhaled all four potatoes worth when I made them. The oil brushing gives them a perfect amount of crispness and the additiona of paprika gives them that great seasoned appearance. Next time I make them, however, I will half the salt or omit it altogether. With the cheeses and bacon, there is plenty of salt and flavor. Writing this little review is making me crazy hungry.

Reviewed On: Jan. 3, 2009

I just finished making and eating this for the first time and am glad I did. I used rigatoni instead of macaroni and increased the milk to 2 cups (and still a little dry, though better dry than soupy in my book).

Reviewed On: Oct. 18, 2008