Reviewed: Sep. 7, 2009

Oh. My. Gosh...These are decadent! These were better than any I've had a restaraunt. Will be making these again. For those of you who may be strapped for time, bake the potatoes the day before, let them cool, then store them in a ziplock back in the fridge over-night. Cooling the potatoes like this allows for easy scooping out of the innerds the next day. Using a large serving spoon allows you to leave a uniform amount of potato flesh in the skin. No bare spots. Thanks, Trish, for an awesome recipe!

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DKIRK02

Cooking Level: Expert

Home Town: Harrisonville, Missouri, USA

Living In: Merriam, Kansas, USA

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Reviewed: Sep. 5, 2009

I must say that I didn't get the hype when potato skins became so popular an item at restaurants. Being a little bored of my regular sides, I thought these might be a nice change. After one bite everyone was eyeing the serving dish with intentions of 2nd helpings. Great recipe. Thanks Trish Perrin.

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CYNJNE

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Sep. 5, 2009

I have made this several times, comes out slightly crispy with a bit of a kick from the paprika and garlic!

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CINDYCURD

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Reviewed: Sep. 4, 2009

These are amazing!

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tmom1234

Cooking Level: Intermediate

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Reviewed: Sep. 3, 2009

These skins were awesome! My family loved them (probably too much). Great flavor and the skins crisped up nicely.

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TRIPLEBINKIE

Cooking Level: Intermediate

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Reviewed: Aug. 30, 2009

Make this recipe all the time! Thanks for the upload!

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Penny

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Reviewed: Aug. 29, 2009

The potatoes themselves were extremely tasteless and apparently my family hates potato skins... The fillings were delicious but not enough to cover for the bland potatoes

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laughingcloud

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Reviewed: Aug. 28, 2009

These were delicious! I loved them, they were a little time consuming but they were well worth it! Definitely making these again and again !

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Lovely246

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Reviewed: Aug. 16, 2009

fantastic

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jackie

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Reviewed: Aug. 12, 2009

I've tried, with little success, making potato skins in the past. These were fairly painless and turned out perfect! I omitted the green onions and added a little cayenne to the "marinade". Thanks for a great recipe!

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JENLOCKREM

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Reviewed: Aug. 11, 2009

Yummy! I baked the potatoes in the morning and finished them on the BBQ. I crisped them up on the grill bottom down then flipped them, then flipped them again and topped with cheese (didn't have bacon but I bet they would be even better). Served with sour cream. Very tasty.

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NateBMom

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Reviewed: Aug. 6, 2009

I have pre-cooked the potatoes both ways, I cooked them in the oven for an hour, and I also tried the microwave "cheat." Using the microwave works if you're caught in a pinch for time, but the difference in the result between baking the potatos in the oven vs heating them up in the microwave is probably a 4 star recipe vs a 5 star. Use the oven if you can help it. I love the paprika flavor that comes through on these. As an additional garnishment I would suggest some fresh pico de gallo.

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jjm1982

Cooking Level: Intermediate

Home Town: New Lenox, Illinois, USA

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Reviewed: Aug. 3, 2009

This was great, and so easy! I used butter instead of oil, and mashed the insides a little & put them back in (for more of a twice-baked-potato feel). I also used bacon pieces out of a bag and they turned out great. I will make this again & again. Thank you for the recipe!!!

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Sabra Girl 2830

Cooking Level: Intermediate

Living In: Fort Wayne, Indiana, USA

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Reviewed: Jul. 27, 2009

These tasted better than the ones you get at the restaurants!!!!!

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ricamac

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Reviewed: Jul. 22, 2009

I think I made them right, I just didn't care for them. My boyfriend liked them and loaded them up with bacon, cheese and sour cream.

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Abby

Cooking Level: Intermediate

Home Town: Bloomington, Minnesota, USA

Living In: Eden Prairie, Minnesota, USA

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Reviewed: Jul. 19, 2009

Delicious! The skins crisp up nicely and the seasonings are great! I didn't use bacon because I didn't have any on hand, but with the seasonings, all the potatoes need are some cheese and sour cream and they are even better than the ones served at TGI Friday's!

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palmer

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Reviewed: Jul. 18, 2009

My kids and I really enjoyed this (8-18). I can tell you from a previous attempt, the potatoes are difficult to scoop if you under-cook them. I did them in the microwave and checked with a digital meat thermometer to make sure they were at 210 degrees F. We will make again for sure. Saving the innards for some little fried potato patties another night.

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Dwayne Byrd

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

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Reviewed: Jul. 17, 2009

AMAZING!! This recipe was so yummy! I loved the seasoning mixture that was brushed over the skins before putting them in the oven. The flavor was excillent. The only thing I'll probably change next time is the amount of cheese...I LOVE cheese so I'm probably going to use more. Thank you for this terrific recipe!!

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Brittany

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Edgewood, Maryland, USA

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Reviewed: Jul. 15, 2009

These were excellent. I made 40 of them for a cookout, everyone loved them. I used Frito's mild cheddar cheese dip, oven cooked bacon and scallions. Yum!

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