Reviewed: Nov. 20, 2009

Very good! I microwaved my potatoes after cutting them in half (I didn't have the time or inclination to bake them in the oven) and I was afraid they'd be rubbery. It was a bit harder to scoop out the pulp but it really didn't affect the final taste or texture. I also didn't use all the bacon, it was a bit much for me (or maybe my potatoes were just too small).

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lm201

Cooking Level: Intermediate

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Reviewed: Nov. 18, 2009

VERY YUMMY! I also used olive oil in place of vegetable oil. I used store bought plain potato skins- turned out great!

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NachesMommy

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Reviewed: Nov. 16, 2009

awesome. I love them and so did my husband

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samp1274

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Reviewed: Nov. 16, 2009

Very good, use the coating to do reg baked potates or twice baked potatoes to add extra flavour

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Lorraine

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Reviewed: Nov. 16, 2009

These were good. I used soft butter instead of oil. Turned out great!

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FinnGirl

Cooking Level: Intermediate

Home Town: Beaver Lake, Ontario, Canada

Living In: London, Ontario, Canada

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Reviewed: Nov. 12, 2009

Very Good!!

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Susan

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Reviewed: Nov. 11, 2009

We were thoroughly impressed with these. Very delicious! I did microwave my potatoes to save time to remove the insides before baking.

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Cheri

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Reviewed: Nov. 10, 2009

Fantastic... everyone requests these!!

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michealna

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Reviewed: Nov. 9, 2009

These were great, and not too much trouble. Just have to think far enough ahead to bake the potatoes. I did not have any parm cheese so I had to leave that out of the recipe and I used olive oil in place of vegetable oil. They were great! Will definately be making them again.

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DARENDA

Cooking Level: Intermediate

Living In: Pocahontas, Arkansas, USA

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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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