I gave these five stars because I have been making skins for years, but these are by far the best bunch I have ever made at home. Deep frying is critical with this bunch because it adds so much flavor as well as helping to add the needed crispness that so many skins lack. All in all, great dish. I did cook real bacon, however, not bacon bits.

Reviewed On: Nov. 7, 2009

This is a real keeper! This is one of those recipes where you don't need to adjust much. I did add a few boiled potatoes, and a few diced mushrooms. I boiled the veggies and potatoes until they were just done, but not too much because the dish has to cook even more in the oven. I suggest leaving the mushrooms out as it didn't lend much to the texture of the dish. Overall, you will have a hearty meal that feeds a bunch of people for very little money. Great for a cold evening, very wholesome and earthy.

Reviewed On: Nov. 6, 2009

Great recipe! You won't be let down. I have made this time and again, and it is a win every time. I just recently started boiling the potatoes instead of baking them because of how much work it took to bake them, then peel, then dice. I found that after the soup cooled the potatoes held up just fine and were not mushy at all. Thumbs up, hands down the easiest and tastiest version I have found.

Reviewed On: Oct. 30, 2009