Reviewed: Nov. 8, 2009

These were perfect as written crispy delicious. Thank you

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ANGELAKOMLJENOVIC

Home Town: Sexsmith, Alberta, Canada

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Reviewed: Nov. 6, 2009

Absolutely LOVE THEM!

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nowrcookn

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Reviewed: Nov. 2, 2009

These skins were sooooooo good! The vegetable oil mixture was great! I doubled it because my baked potatos were large and I wanted some extra seasonings.. and I also rubbed the vegetable oil mixture on the potato as it was baking inside the foil. I used Kraft cheese crumbles along with some sheredded cheese and it gave it a nice consistancy! GREAT!

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Arielle

Cooking Level: Beginning

Home Town: Pearl, Mississippi, USA

Living In: Jonesboro, Georgia, USA

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Reviewed: Nov. 1, 2009

Delicious and easy! Thanks so much for the recipe

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Traci

Cooking Level: Intermediate

Home Town: Ozone Park, New York, USA

Living In: Milford, Pennsylvania, USA

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Reviewed: Oct. 28, 2009

My husband loved these. You really need to crank up the heat, though. I had the oven on at about 375 because I was also baking something else that needed a lower temp, so I had to leave the skins in for a much longer time. Eventually I took my other dish out and just turned up the heat to 475. They still turned out perfectly, even after all of that!

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Kate

Cooking Level: Intermediate

Living In: Appleton, Wisconsin, USA

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Reviewed: Oct. 26, 2009

Very yummy! I followed the directions exactly. The only thing I would change next time would be to not put the seasoning on the outside of the skins. It just made them messy.

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Stacy S.

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Reviewed: Oct. 21, 2009

Just average tasting, but way too much fat.

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drusso

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Reviewed: Oct. 13, 2009

these are one of our favorite sides. i always wash my spuds well and rub them with oil, salt and pepper then bake at 425 for 55 min. it makes for a tasty crisy skin. i let the potatoes cool for about 30 min dont let them get to cooled the inside doesnt scoop out as well. i scrape them out so much that there is hardly any potato left. we like them best that way. i do use butter instead of oil for the inside rub. its a must to have real bacon bits, sour cream, and guacamole. oh so yummy and worth the extra work. our dog loves the leftover potato that we scrape out. he likes the recipe too.

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millertime

Cooking Level: Expert

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Reviewed: Oct. 13, 2009

These are the first skins that I have tried to make and they were good.

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erin_L

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Reviewed: Oct. 11, 2009

Perfect skins recipe here...no greasy and none left over. I didn't modify the receip at all and I highly recommend them.

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Jennifer from Florida

Cooking Level: Expert

Living In: Parrish, Florida, USA

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Reviewed: Oct. 4, 2009

Very good....I didn't find them to be too greasy at all.

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GolferGirl

Cooking Level: Intermediate

Home Town: Columbia, Kentucky, USA

Living In: Bowling Green, Kentucky, USA

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Reviewed: Sep. 30, 2009

Came out to be very tasty. My only complaint would be that they are pretty greasy. Next time I would reduce the amount of oil I use to still get the crispy outside, but cut down on the grease.

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WifeAndMum

Cooking Level: Intermediate

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Reviewed: Sep. 28, 2009

These came out better than most restaurants. They are a staple for Sunday football games!

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Trisheee

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Reviewed: Sep. 24, 2009

I made these this spring for a party with friends and they were a big hit and everyone wanted the recipe. My kids were asking the other day for me to make these again.

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