Reviewed: Nov. 6, 2012

I was pleasantly surprised by the flavor and lovely presentation of these potatoes. They were delish!!! I rarely eat potatoes any more, however, that may change now! Thanks for the tasty recipe. MK

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

MontanaKydd

Cooking Level: Intermediate

Home Town: Santa Monica, California, USA

Living In: Sacramento, California, USA

Reviewed: Nov. 1, 2012

Very good. I did not peel the potatoes because I like to eat the skins. Will definitely make again.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Sandy

Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

Reviewed: Oct. 23, 2012

These were really tasty, I used a garlic herb blend, salt and pepper and olive oil. I did put the cheese and bread crumbs on as well. Everyone seemed to like them!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Kecia227

Reviewed: Oct. 22, 2012

I Tried this exactly. Not all that impressed. Yes they were crunchy on the outside and soft on the inside, but I think if you did the same with a plain ol' baked potato and added the butter, cheese and bread crumbs... you would end up with the same and not all the work of slicing them.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

jwarren75

Home Town: Canyon City, Oregon, USA

Reviewed: Oct. 22, 2012

Okay, even my 5 year old son who hates potatoes liked these! I will probably use more butter cheese and seasonings next time, but still very good!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JanRenae

Cooking Level: Intermediate

Home Town: Macdoel, California, USA

Living In: Klamath Falls, Oregon, USA

Reviewed: Oct. 21, 2012

These made a nice presentation but needed a long time to cook and some extra seasoning to rise to the level of the presentation. A sprinkle of Herbs de Provence were a nice addition.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

DaleM

Reviewed: Oct. 19, 2012

Good recipe....place chopsticks on either side of the potatoes. These will act as a guide so that you don't slice all the way through.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

PapaJohn

Reviewed: Oct. 16, 2012

Pretty good, will definately make them again as a cheap and easy side for dinner. When I first cut them they didn't really separate, but they will in the oven.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

sweetpotata

Living In: Saint Paul, Minnesota, USA

Reviewed: Oct. 15, 2012

Very nice just as presented. Our favorite twist is to cut the potatoes, then wrap them in a deli-size sheet of foil and bake for about half an hour. Melt the butter, press in a clove or two of garlic, fresh ground pepper, and about an eighth of a teaspoon of crushed rosemary per potato. Fold back the deges of the foil to expose the top half of the potato, pour melted butter mix on top(the foil 'boat' keeps in all the goodies!) Add a good sprinkle of sea salt. Bake until edges are crispy, about another 15-20 mins. Add cheese and throw back in the oven for a few minutes. Bacon/cheddar, spicy variations are great, too. Try different things- we haven't found a clinker yet!

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

KLDREYER

Reviewed: Oct. 13, 2012

I made one white and one sweet potato, and both came out lovely. The potatoes were crispy outside and soft inside, and the bread crumbs added a nice texture (I used panko as that is what I had on hand). The only change I made was to use garlic salt to give a little extra flavor, and I added chopped pecans to the sweet potato. Took some time to slice but really not a difficult thing to do. I think slicing them thin is key because it helps get more butter and seasoning into the potato. Thinking about making these for Christmas dinner.

Was this review helpful? [ YES ]
1 user found this review helpful