Very yummy! I used two large russet potatoes, and that nearly filled a jellyroll pan -- plenty for three people. I baked for about 18 mins, turned, then cooked another 15 mins, added the toppings, and cooked about 5 more minutes. Just poke your potatoes with a fork at about 30 mins. If the thickest ones are getting tender (just tender -- don't overcook), you're ready for the toppings. TIPS: Sprinkle potatoes with salt and pepper before baking and again after you turn. Line your pan with foil and use parchment paper over it. No sticking and no cleanup! :)
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Very yummy! I used two large russet potatoes, and that nearly filled a jellyroll pan -- plenty...