I gave this two tries, and was pretty disappointed.
The first time, I used russet potatoes (medium, I thought), and even after cooking for 9 minutes (on high power, on a pretty new microwave), the potatoes were pretty underdone - crunchy like apples. The second time, I used some other kind of white potatoes, which were smaller, and this still happened. Even after microwaving for 12 minutes, some potatoes were still underdone.
The cheese was a plus, but the texture of the potatoes was such a distraction I didn't really notice the flavor of the spices (for the record, I opted for garlic powder instead of garlic salt).
On top of all that, the dish turned out to be very wet.
Perhaps a baked version of this dish would be much better, but I made this exactly as written, except for greatly increasing the cooking time. (As written, this would've been awful - nearly-raw potatoes covered in cheese and a few spices.)
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