Reviewed: Feb. 15, 2009

These were amazing! I left out the Parmesan cheese simply because my husband is allergic, but you'd never know anything was missing! Definitely as good (husband said "better") than any restaurant! Three year old daughter loved them too! It was a great addition to our super casual Valentine dinner!

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Jeannette H.

Cooking Level: Intermediate

Home Town: Discovery Bay, California, USA

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Reviewed: Feb. 12, 2009

The flavor of these were fantastic! We LOVED them!! I will definitely make these as appetizers next time we have guests.

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SANDRA_92083

Cooking Level: Expert

Living In: Hiram, Georgia, USA

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Reviewed: Feb. 8, 2009

Wow, these were very very tasty. I do not ever deep-fry, so when I found this recipe I was quite pleased. Each family member chose different toppings for their skins. Made these for the Superbowl. We loved 'em!

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Julie

Cooking Level: Intermediate

Home Town: Iona, Idaho, USA

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Reviewed: Feb. 7, 2009

I followed this recipe exactly. All my guests, family and children raved about it. It is a whole lot better than what you get at a restaurant! I will definitely be making these at next years super bowl and any other get together. They are even good cold. The only thing I suggest is using thick sliced bacon. I believe that it holds more flavor.

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shelbycocking

Cooking Level: Beginning

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Reviewed: Feb. 5, 2009

We enjoyed these while watching Super Bowl XLIII and they were a huge hit! When baking I baked them open side up and then open side down, this allowed any collected oil/grease to drain. I think that baking the potatoes a day ahead is a great idea!

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Kathi in Florida

Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA

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Reviewed: Feb. 4, 2009

These were very easy to make and were sooo good!

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docswife

Cooking Level: Expert

Living In: Morganfield, Kentucky, USA

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Reviewed: Feb. 2, 2009

Mmmm crispy :) These turned out great and can even be vegetarian if you use artificial bacon bits!

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Marbear

Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 2, 2009

How can you not LOVE this recipe? BAKE your potatoes first. I then prepped them exactly as directed, and waited for them to cool before adding cheese/bacon/green onion. I brought along to friend's super bowl party, loaded them up with the good stuff, popped them in the oven until they were melted and voila! I cut them into quarters for more bite-sized pieces. Leftover potatoes... mashed them with some cheese and bacon, and then made "potato puffs"... I dropped them on the "Pillsbury Creations" pastry dough, cut into twelve pieces, folded up, and baked until golden. Delicious!

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CLS1220

Cooking Level: Expert

Home Town: Greenwich, Connecticut, USA

Living In: Norwalk, Connecticut, USA

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Reviewed: Feb. 2, 2009

These tasted great. I got many compliments on them.

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JenB82

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Reviewed: Feb. 1, 2009

These were incredible! Made them for the Super Bowl and everyone just gobbled them up!

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pilotzwife

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Reviewed: Feb. 1, 2009

This is a great recipe. I followed it exactly and it came out perfect. I was a little worried about spices - it seemed like an awful lot, but it was perfect. Don't change a thing!!

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Tina B in KC

Cooking Level: Expert

Home Town: Liberal, Kansas, USA

Living In: Lake Waukomis, Missouri, USA

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Reviewed: Feb. 1, 2009

Could be a 5 but I had no bacon and I cooked them in an oven which is a hassle to me. Bonus is they taste as good as restaurants and you will always have enough sour cream!!

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JEEPZEKE

Cooking Level: Beginning

Living In: Cincinnati, Ohio, USA

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Reviewed: Jan. 31, 2009

What a great recipe! My husband came home and asked where'd you get these? lol I microwaved the potatoes first since I didn't have time to bake them, which worked out perfectly. I followed the recipe exactly and it was so good. I know some people said they were too oily. I baked them skin side down then after 7 min put them potato side down which drained the additional oil. Anyway these are WAY better than any resturant skins!

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cheerguin

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Reviewed: Jan. 30, 2009

Lordy, Lordy, Lordy...these are awesome!

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BRITTLUCK

Living In: San Antonio, Texas, USA

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Reviewed: Jan. 28, 2009

Very tasy, just like restaurant tater skins :)

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jakessupermom

Cooking Level: Intermediate

Home Town: Hammond, Indiana, USA

Living In: Dickinson, Texas, USA

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Reviewed: Jan. 27, 2009

Very good and has perfect amount of flavor from seasoning.

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Nella

Cooking Level: Expert

Home Town: Hopkins, Minnesota, USA

Living In: Mound, Minnesota, USA

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Reviewed: Jan. 26, 2009

very good.

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sarah

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Reviewed: Jan. 22, 2009

Better than the restaurant. I didn't change a thing.

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carlyn11

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Reviewed: Jan. 21, 2009

really good potato skins....I wish it included how to bake the potato in the first place, I didn't know what to degree or how long. Thank you for the recipe!

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Dylan's mama

Cooking Level: Intermediate

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Reviewed: Jan. 18, 2009

Very good. I made a few more than 4 potatoes. I quartered the skins and got 8 bite size pieces per potato for finger food while watching the Eagles play Arizona in the playoffs today. It didn’t help them. ? I also had Crab Dip, pulled Pork, Sour Cream and Chives and Salsa on the side for toppings as desired. I baked the potatoes earlier this morning and cooked them just a little on the hard side and used inside potato for home fries for breakfast.

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