Loved this. I had to reduce the cooking time so I heated the potatoes in the microwave for 4 mins on each side. Make sure you stick them with a fork to make some holes so they don't explode. Then I followed the rest of the recipe, adding pepper to the skin as well and baked for 25 mins. Topped with butter and sour cream. The skin was so cripsy I will make my baked potatoes like this from now on!

Reviewed On: Nov. 22, 2009

Wow this was soo good! I never bake but this recipe was so quick and easy. The only addition I made was adding lemon zest and freshly squeezed lemon juice to the pudding to give it an extra lemony kick. The presentation is great too - my food never looks as good as it tastes but this definitley does. Great recipe for parties, I'll definitley be making this treat again!

Reviewed On: Nov. 19, 2009

This came out fantastic! As my husband was eating it he told me to go online later and give it 5 stars! I did make some modifications. I doubled the recipe and used chicken tenderloins. I cooked the chicken in oil a few hours before and set it aside. For the soup mixture I used one can of condensed mushroom soup and one of condensed chicken soup, and the sour cream. I used a white onion, and 6 oz chile peppers. When I mixed in the chicken, I also put in taco seasoning mix which gave it a really good kick. With the remaining 3/4 of the liquid mix, I added 1/4 cup enchilada sauce instead of milk. I served it with sour cream, hot sauce for an optional topping, and refried beans on the side. I will defnitley be making this again!

Reviewed On: Nov. 18, 2009