Reviewed: Jul. 13, 2011

Yum! Love these because they are baked, great on their own, or with sour cream!

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Reviewer:

nanerbug21

Reviewed: Jul. 6, 2011

try these with ranch dressing,should be outstanding!!

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Reviewer:

claylady01

Cooking Level: Expert

Living In: Selma, Oregon, USA

Reviewed: Jun. 8, 2011

THESE WERE DELICIOUS! I tweeked the recipe by a few things... First I used 8 medium red potatoes instead of russet (health reasons), they were a little harder to manage because of the size but were still FANTASTIC. Also, I too sprinkled a LITTLE bit of cheddar on the tops after pulling them out of the oven. I too brushed the oil on instead of dipping the potatoes... I ended up using only half of what the recipe calls for :) My whole family wants these potatoes again!

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Reviewer:

Sarah Hutson

Reviewed: May 15, 2011

Very good basic recipe. I sprayed skins instead of dipping in oil. I also cooked at 450 until crispy and then topped with shredded cheeses, cooked bacon and broiled until bubbly. I topped with scallions when I took them out of the oven. The whole family inhaled them. I'll be making them again. LOVE that they were not fried!!

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Reviewer:

MountainGirl

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Cooking Level: Expert

Reviewed: May 13, 2011

I cut this recipe by half but I made no changes to the actual recipe. These turned out SO good--we loved these! I served these with bbqgirl's Jalapeno Ranch Salad Dressing (which was a great pairing, by the way) and really just inhaled them. NO leftovers.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Jul. 27, 2009

These were really, really good. I made some changes, after they were cooked I turned them over and sprinkled a little Cheddar Cheese and then broiled them. There are only 3 of us(2 are men) and I used 3 potatoes and they were gone in a flash. Thank you-yummmmmmmmmmmmmm

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Reviewer:

Teena

Cooking Level: Expert

Home Town: Sherman Oaks, California, USA

Living In: Culver City, California, USA

Reviewed: Nov. 16, 2007

Good tasting but I could not get them crispy!

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Reviewer:

Cynthia

Cooking Level: Intermediate

Home Town: Laredo, Texas, USA

Living In: Missouri City, Texas, USA

Reviewed: Sep. 5, 2007

Made these last night with an Italian flare. Cooked them first in the microwave, scooped out 3/4 of potatoes (saved that to make potato crochets), coated them with olive oil and sprinked them with grated cheese, oregano, salt and pepper. Baked them in a 400 degrees oven for 15 to 18 minutes and put the broiler on for the last couple of minutes. Yummy!

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Reviewer:

Tee

Cooking Level: Intermediate

Home Town: Flushing, New York, USA

Living In: Seaford, New York, USA

Reviewed: Jan. 10, 2007

I made these for New Year's Eve. Then 3 days later had some from Bennegan's. These are MUCH better. Thank you! I added shredded cheese and crumbled crispy bacon. Also added green onion and served w/ ranch dressing to dip in.

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7 users found this review helpful