The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 16, 2009
***** Didn't have anything but russet potatoes, so sliced them medium, put them on a base of garlic butter with parmesan cheese and brushed some of the mixture on top of the potatoes. A little crisp and wonderful!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 16, 2009
Definitely give 5 stars- used small regular potatoes- but... there were no spices!! So after reading reviews I decided to do my own thing- I sprinkled potatoes with "Tony Chacheres" cajun seasoning- Yummmm.... Would have been good with just garlic, salt, and pepper too...
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Cooking Level: Expert

Living In: Marietta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 12, 2009
Soooo yummy! Turned them over halfway so the skins could soak up some yumminess too. Great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
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Reviewed: Nov. 9, 2009
Wow, these were good! My changes: I spread some butter (well, margarine) on the baking dish rather than wait for it to melt; I also added additional seasonings such as salt, pepper, garlic powder, and rosemary. I left the potatoes in the oven while I was waiting for my main course to finish and I technically cooked them a little too long; they came out crispy on the outside, but soft on the inside. My husband and I thought they were great this way, though. Simple, easy, and delicious.
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Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 7, 2009
Very easy and very tasty. I also added minced garlic to the butter, along with minced onion. I added seasoning salt and pepper. Next time I will add some spices, like chives or parsley for added flavor. Will make again.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 7, 2009
Very good. Don't forget to grease the pan. My potatoes got stuck. I also cut my potatoes into smaller slices. I added a little bit of garlic powder, too. I wouldn't leave them in so long next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Oct. 23, 2009
I used Idaho potatoes sliced very thickly. Insead of putting the cheese/butter mixture in the bottom of the pan, I will toss the potatoes in the mixture and put in the pan. Also, more potatoes are needed to distibute the sauce so they aren't so greasy. With these changes, I think it will be a 5 star dish!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Oct. 11, 2009
Delicious and so simple. I put the butter, parmeson cheese and some minced garlic in the bottom of the dish. Halfway through baking, I sprinkled a little more garlic after I'd flipped the potatoes. Because I was baking something else at the same time (Best Chicken Ever from this site), I had to alter the cooking temperature and time. I cooked these at 350 degrees for 55 minutes and they came out perfect -- better, in fact, than the first time I made them following the exact cooking temp/time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Oct. 1, 2009
Excellent! The key is to use real butter and high-quality Parmesan cheese (not the cheap canned kind, which is less flavorful.) If you do this it will not be bland. Made a few times; the second time I added garlic, which was wonderful tasting. Made with slow cooker pot roast and also as a side to oven fried chicken. Received many compliments.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 27, 2009
Great, easy recipe. A favorite at our house.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 23, 2009
Super-easy, fast and delicious! Follow the directions exactly and you will have a mighty fine potato side dish with zero effort. One note...I have tried this in the past with potatoes, other than baby red potatoes, and was very dissapointed...IMO - stick with the reds!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 17, 2009
awesome flavour and SO EASY to make!! it was like eating cheese fries - but much healthier! :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 10, 2009
So easy and so good!
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Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 2, 2009
Easy and tastes great! Will do this again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 24, 2009
I did as the recipe suggested. Yes, i used the green can of parmesan cheese, and it was STILL delicious! I did add some minced garlic to the butter first, then laid it them cut side down for my little potatos. Although, once they were finished cooking, I turned them over, topped with more cheese and put in the oven for about 10 more minutes to make a crust, that definitely made them over the top. yummy!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 23, 2009
This is a good basic recipe. Quick and easy!! I used 2 large Idaho bakers. I cut them into about 2" pieces. Instead of butter I drizzled the potatoes in Olive oil. I didn't have parmesan but I did have some really good Romano Cheese. I used much more cheese than called for as I like the flavor. I also spiced it up a little with garlic powder, minced onion, salt and fresh cracked pepper. I baked them at 400 for about 45 minutes. I stirred them once during baking. They were really tasty.
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Cooking Level: Expert

Living In: Canton, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 22, 2009
Delicious! Didn't change a thing, except I cut the potatoes smaller (4-6 pieces per potato). Everyone loved them. Best part...sooooo easy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 16, 2009
So simple, so good. Yum!!
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Cooking Level: Intermediate

Living In: Columbus, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 4, 2009
Wow! These were soooo good and so very easy. I used russets and they came out great. Don't use cheap parmesan - the good stuff makes the dish (not "blah" at all). Works great as an appetizer too. People just scarf them up. Thanks, Ruth!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 28, 2009
These were really good--but "blah" if you use the recipe without adaptation. Even my husband, who "hates" baked potatoes" loved them. I rubbed the skins with olive oil and sea salt first, used only a small amount of butter for taste and olive oil to replace the rest, and along with the parmesan cheese, used minced onion, garlic, rosemary and cracked black pepper for seasoning. If more seasonings were in the original recipe, I would be rating this a 5 star.
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Home Town: Prescott, Ontario, Canada

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