Reviewed: Jan. 30, 2012

I had to tweak the recipe for flavour. I tossed the (raw) sliced potatoes into a mix of olive oil, italian seasoning and granulated garlic. Baked at 420 degrees for about 25 minutes, then dropped the heat to 350 degrees for another 20 minutes. I added the bacon and cheddar during the last 5 minutes of cooking. Very simple side dish and yummy as well!!!

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2 users found this review helpful

Reviewer:

Blondeprincess

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Cooking Level: Expert

Home Town: Jacksonville, Florida, USA

Living In: Macdill Afb, Florida, USA

Reviewed: Oct. 17, 2011

10-15-11: These were pretty good; good enough to refrigerate and reheat for a snack the following day.

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2 users found this review helpful

Reviewer:

Rex Hutcheson

Reviewed: Sep. 22, 2010

These were great - I didn't pre-boil, just put the rounds in the oven without the toppings for approx. 20 minutes at 400 degrees. Lowered oven temp to the 350 the recipe calls for, added the toppings and finished them. We all loved them. I did add a little garlic powder, sliced green onions, and pepper to the rounds.

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11 users found this review helpful

Reviewer:

MICKE

Cooking Level: Expert

Home Town: Walkerton, Ontario, Canada

Living In: Kitchener, Ontario, Canada

Reviewed: Jul. 28, 2007

We love these at my house. I rated them a 4 because they need alittle more spice to make them flavorful. I used 3 baking potatoes sliced. I melted 1 stick of butter and added 1/2 packet of dry ranch, and that makes them phenominal. Dip the potatoes in the butter mixture and throw them in the oven. They are so good and so easy to make. Add your cheese and bacon, I used real bacon bits and sharp cheddar and you have one tasty appetizer or side dish.

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14 users found this review helpful

Reviewer:

STACYBOBIAN

Reviewed: Mar. 5, 2007

This was good, but definitely needs a little help. I brushed the potatoes with garlic butter first. They needed a lot of salt - I would suggest salting them before you put the bacon and cheese on. Might also be good with new potatoes. I was worried that the baking potatoes were going to fall apart, but they didn't.

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5 users found this review helpful

Reviewer:

CASTOUT

Cooking Level: Intermediate

Living In: Round Rock, Texas, USA

Reviewed: Feb. 6, 2007

LOVED THESE THINGS!!! They were pretty quick to make. BEWARE: they're addictive!!! I drizzled each round with a butter/garlic salt mixture before putting the bacon and cheese on. They also needed a light salting after coming out of the oven.

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Reviewer:

CaityHady

Cooking Level: Intermediate

Home Town: Broomall, Pennsylvania, USA

Living In: West Chester, Pennsylvania, USA

Reviewed: May 3, 2005

Really tasty! Basically like potato skins. I like to cook the potatoes for a bit untopped until they start to get a little brown, then take them out and add the cheese and bacon. Don't forget to garnish with sour cream!

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17 users found this review helpful

Reviewer:

chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

Reviewed: Apr. 19, 2004

I dipped the potatoes in a garlic salt/butter mixture, added green onions and more cheese and bacon, topped off with a dollop of sour cream. Without these additions I think this recipe would have been a little bland and dry. Nice idea, but I missed the potato skin taste, you just don’t get much of that taste prepared this way.

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10 users found this review helpful