Just a terrifically delicious recipe. It's perfect as-is. It reheats well, but you need to be able to reheat it covered, or else rapidly -- you don't want to expose these taters to long slow heat without a lid or they'll dry up. (There's no cheese to form a protective crust!) I made this the day before, filled one of those disposable aluminum 9x13s, and we reheated it on the grill for the 4th (with foil covering, NOT the plastic lid it came with). It took forever to reheat over indirect heat, but that was ok for a cookout!
Date Posted: Sep. 8, 2010
Cooking Level: Expert
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