These are great! At first, I wasn't sure how to scoop out the potato. Then after a few tries, I did it perfect. Slice the potato in half as stated in the recipe. Next,using a steak knife, gently slice down from one end to the other(Be sure not to cut through the skin).Then going the opposite way, slice down the potato...making a cris-cross.

Reviewed On: May 18, 2010

Great dish! I too cooked chicken and veggies in chicken broth. I omitted peas and added 2 red skinned potatoes and a handful of mushrooms. I ran out of chicken broth, so I didn't have the 1 3/4c of chicken broth that it calls for. So, I used the broth that the chicken and veggies cooked in. I also seasoned the chicken once it was cooked with garlic salt and chicken seasonings. Lastly, I didn't think the milk/flour broth was getting thick enough, so I added about a 1/2 can of cream of chicken soup...and it became a lot more thick! Great meal and will make this again.

Reviewed On: Feb. 13, 2010

Yum-o! I did not have cream of tarter on hand, so I too omitted it. After I blended all ingredients together, the batter seemed really runny! I added a tbspn of flour and chilled in the fridge for a few minutes, then just drop them by the teaspn on the cookie sheet. Also, like others, baked at 375 for 9 minutes.

Reviewed On: Aug. 19, 2009