I tried this recipe the way it was written and it was very good, but I kept reworking it and finally came up with my favorite variation. I make the oil mixture and coat the outsides of the potatoes as written but double the amount of parmesan and garlic powder. However, I keep the scooped out middles to stuff back into the potatoes later. While the potatoe skins are cooking for the first 7 minutes, I put the potato goop that I'd scooped out into the bowl that had the oil-garlic mixture, stir it up, and add in 1/2 cup shredded cheddar cheese and the bacon (bacon is optional). I then stir in 1/4-1/2 cup cream of chicken. I don't use sour cream (personal preference). After the skins have cooked for 7 minutes, I restuff them with the potato mixture, top with a little bit of pepperjack cheese, and bake them for another 7-10 minutes. Trust me, it's fabulous!
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