Reviewed: Mar. 26, 2009

Always a crowd-pleaser. I always cook the potatoes in the microwave before scooping them. (Pierce all over with fork. 5 minutes on high, turn over, 5 more minutes on high.)

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DetectiveL

Home Town: Toronto, Ontario, Canada

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Reviewed: Mar. 20, 2009

This is sooo good! Thanks for a great recipe.

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Diane

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Reviewed: Mar. 17, 2009

Yummy, yummy, yummy! Why go to happy hour, when you can have it at home?

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Thirsty Finch

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Reviewed: Mar. 15, 2009

This recipe was a big hit!

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steph0429

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Reviewed: Mar. 15, 2009

I mixed the spices with a little bit of oil and brushed it on. This made it less oily. Before I flipped the potatoes, I blotted them. Yummy!

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Jessi

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Reviewed: Mar. 14, 2009

YUM! I baked the potatoes 3/4 in the microwave first. Then finished them off in the oven to harden the skin. I put the oil/seasoning mixture on the insides of the potato but didn't bother w/ the outside. Baked about 11 minutes till got brown. Topped w/ cheese, bacon and sour cream. Delicious! I'll make it again for sure.

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Jessika393

Cooking Level: Intermediate

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Reviewed: Mar. 14, 2009

These were tasty but I think my own spin on them is what threw them off a little. I softened the potatoes in the microwave as suggested to save on time. I also used the "real bacon" bits which worked just fine. I was making mine as an appetizer with a mexican-style meal, so I added some chili powder before adding the cheese and bacon. I also provided sour cream and salsa for dipping. Just be sure that after you add the cheese and bacon, only put them in the oven long enough to melt the cheese!! I got busy and left them in there longer and the cheese came out kind of crunchy. Also, this recipe makes A LOT of the wedges, so be sure you have a party to feed or you'll have way too many leftovers like I did! In all, a great recipe to build from!

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Mrs. Goetz

Cooking Level: Intermediate

Home Town: Gravois Mills, Missouri, USA

Living In: Lake Ozark, Missouri, USA

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Reviewed: Mar. 10, 2009

Baked mine in the microwave for about 10 minutes. Scooped the inside out, sprayed skins with Pam and sprinkled with salt. Followed the rest of the directions as stated and these came out wonderful! My family loved them and it was a good change from the usual mashed potatoes. My two year old ate the filling with diced ham.

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EMTSMG

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Cooper City, Florida, USA

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Reviewed: Mar. 9, 2009

These were good but they were not as crispy as I had hoped for. Maybe I should have baked them a bit longer in the oven. I also found them to be a bit oily. I will make again but with less oil.

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rosabela

Cooking Level: Expert

Home Town: Windsor, Ontario, Canada

Living In: Regensburg, Bayern, Germany

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Reviewed: Mar. 8, 2009

These were out of this world! My husband said we are nevering getting skins at the restaurants now because they are so much better at home!

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LeAnne H.

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Reviewed: Mar. 8, 2009

This is a great recipe to use when you also want Baked Potato Soup, using the scooped out potato. I am making the Baked Potato Soup for a meal and will eat the potato skins through-out the week for snacks. I store the cooled potato skins in a container and take out as many as needed and I use butter or spray butter to coat the outside. I dont think all the oil is necessary and I bake mine one time, with the filling of cheese & bacon. They seem crisp enough but I might try the 'double' baking. I add sour cream and green onions when they come out of oven. Very good!

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Jackie

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Reviewed: Mar. 4, 2009

I like this recipe. They wre very tasty. i use the rub to make potato wedges as well as to rub onto the skin of my twice baked potatoes to give them an extra punch!

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BUSY GAL

Cooking Level: Intermediate

Living In: Riverside, California, USA

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Reviewed: Mar. 4, 2009

These were so easy to make! I made it exactly like the recipe said. The only comment I would have is the oil mixture you put on the potato was maybe a little salty you don't need very much of it. I'll be making these again.

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Dawn

Cooking Level: Beginning

Living In: Cincinnati, Ohio, USA

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Reviewed: Mar. 3, 2009

They were just as good as going out. Great recipe.

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Christie

Cooking Level: Expert

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Reviewed: Mar. 1, 2009

These are the best potato skins I have ever had. They are way better than any resturant.

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steen88

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Reviewed: Feb. 28, 2009

VERY GOOD! Plan on emailing everyone this recipe. I actually think these are better than Friday's potato skins.

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ROBIN7500

Cooking Level: Intermediate

Home Town: Fairfield, Ohio, USA

Living In: Grand Rapids, Ohio, USA

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Reviewed: Feb. 25, 2009

Perfect!

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Denise MN

Cooking Level: Expert

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Reviewed: Feb. 20, 2009

My family loved these. We made them for the superbowl and they were a huge hit!!

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SteveC

Cooking Level: Intermediate

Living In: Burlington, Massachusetts, USA

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Reviewed: Feb. 16, 2009

Its impossible to make too many. They're gone in a flash. Used small idaho potatoes instead of the big ones, still worked great. Also used the Monterey jack/Colby cheese mix. Yum.

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