Reviewed: Nov. 23, 2009

I got my version from my grandmother (jag ar Svenksa), and our version didn't contain cheese. But we do slice the potatoes and butter them up and breadcrumb them to death and I make hasselbacks for every major holiday now! Love them!

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Erin

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Reviewed: Nov. 11, 2009

These turned out really fantastic! They look harder to make then they really are.

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odetobeauty

Cooking Level: Beginning

Home Town: Dover, Pennsylvania, USA

Living In: Chandler, Arizona, USA

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Reviewed: Nov. 9, 2009

These potatoes were delicious! I didn't have romano cheese so I used shredded cheddar instead. Turned out great! Thanks for the recipe!

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Amie

Cooking Level: Expert

Home Town: Temple City, California, USA

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Reviewed: Nov. 4, 2009

Very good. Will definitely make again.

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Nicki G

Cooking Level: Intermediate

Home Town: Oxford, Indiana, USA

Living In: Lafayette, Indiana, USA

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Reviewed: Nov. 3, 2009

Really yummy potatoes. I used Italian Style Panko crumbs for the bread crumbs and will be making this again and again!!

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Judy Connor

Cooking Level: Expert

Home Town: Silver Spring, Maryland, USA

Living In: Cary, North Carolina, USA

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Reviewed: Nov. 3, 2009

If you need a potato dish to dress up your dinner plate, these potatoes looked great right out of the oven. But they tasted exactly like a baked potato with butter, salt and pepper ought to taste. I guess I was hoping for more.

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Wuxxler

Cooking Level: Expert

Home Town: Staten Island, New York, USA

Living In: Loganville, Georgia, USA

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Reviewed: Nov. 3, 2009

Great change from ordinary potatoes, broiled at the end to get a real crisp top.

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redneck gramma

Cooking Level: Intermediate

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Reviewed: Oct. 20, 2009

Simple, beautiful and DELICIOUS!

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MEEMEEBULUGA

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Oct. 20, 2009

**5 stars for the idea and concept. I would never had thought to do this with potatoes. They were a nice twist on a potatoe side dish. I did sprinkle the tops with some of my fav spices(paprika, garlic powder, salt and pepper)for added flavor. I even prob used more butter than specified. Will make again and next time will sprinkle cheddar cheese on top for the last 10min of baking instead of romano. My kids love cheese potatoes and this would work great with this recipe.

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cookiequeen

Cooking Level: Intermediate

Home Town: Brewster, New York, USA

Living In: Dover, New York, USA

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Reviewed: Sep. 29, 2009

Well I was really excited about this recipe. I've had it saved since May and was just waiting until it cooled down. I was very disappointed with this recipe. It is a nice idea but falls short in the flavor category. I'm sure if I play with it I could really like these but I'm not sure its worth it.

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rae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Sep. 20, 2009

This is the most delicious preparation of a potato I have ever eaten!

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lintacious

Cooking Level: Intermediate

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Reviewed: Sep. 18, 2009

Tried this with a roasted half of chicken breast and asparagus. I would have paid good money for this in a resturaunt. Will definately make again!

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danrob54

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Reviewed: Sep. 9, 2009

This didn't turn out quite as pretty as the picture for me! The potatoes took quite awhile to bake especially considering they were small potatoes. I thought these turned out kind of dry and rubbery. It is a fancy idea but I didn't think it worked very well!

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Allison H.

Cooking Level: Intermediate

Home Town: Holyrood, Kansas, USA

Living In: Manhattan, Kansas, USA

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Reviewed: Sep. 7, 2009

You know, I wanted to like these potatoes. I did them just like it said, but used panco and grape seed oil for the bread crumbs and butter.They were OK just not a lot of flavor.Sorry Pompier

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Patty Cakes

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Long Beach, California, USA

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Reviewed: Sep. 3, 2009

Pretty good, not sure it was worth the work!

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CPA

Cooking Level: Intermediate

Living In: Naperville, Illinois, USA

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Reviewed: Sep. 3, 2009

These were just ok. A bit bland for our tastes.

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PAM29922

Cooking Level: Expert

Home Town: Pawtucket, Rhode Island, USA

Living In: Waxhaw, North Carolina, USA

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Reviewed: Aug. 31, 2009

I didn't take the recipe home, thought it was simple enough for me to remember but I didn't pay attention to the 425 oven temp!! Soo I cooked them at 350 and wondered why they weren't cooked completely with 40minutes! Thought they were good otherwise, and I will make them again and I'll remember the 425 this time!! Thanks!

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toletiquesbysam

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

Living In: Fremont, Nebraska, USA

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Reviewed: Aug. 31, 2009

These are great...even my picky son loved them. Only cheese I had was parmesan but it worked well. My family has already requested them again.

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wanda

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Reviewed: Aug. 27, 2009

These are amazing. I did not put bread or cheese, just butter, salt and pepper. Absolutely delicious!!!!

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LaMiaItalia

Cooking Level: Expert

Living In: Virginia Beach, Virginia, USA

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Reviewed: Aug. 24, 2009

These were pretty good. Two out of the four of us liked them. I did not top them with the bread crumbs and cheese until they were just about done. These are really simple to make.

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Joyce

Cooking Level: Expert

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Hasselback Potatoes

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