Reviewed: Sep. 30, 2007

These were great! Of course I tweeked them. I was in the mood for au grautin potatoes but, I didn't need the leftovers. So, here's what I did. Sliced the potatoes width wise, cut the onion in half and sliced thinly. Place potato on foil, put a piece of onion between each slice, then a piece of cheese between each slice ( I used colby & sharp cheddar), then sprinkled with pepper and salt. I then took cream of mushroom soup and spooned in down the length of the potato, poured 1/4 cup of milk over the potatoe and topped it with some slices of butter - Yes I know it is high caleries!! But it was wonderful comfort food and no leftovers. This made a nice cheese sauce to dip the potato slices in. Very tasty. If you are worried about sticking use pam on the foil first.

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

Reviewer:

RAINEY LONE

Cooking Level: Expert

Home Town: Torrance, California, USA

Living In: Warwick, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 12, 2007

This was very good. I cooked it on the bbq and it came out real tender. I think I had it too close to the heat though, the bottoms of some of them burned. So next time I will put it on the top rack of the bbq and only on medium (my grill doesn't have a temp gauge). Next time also I will use less onions on the kids packets since they thought it was too strong a flavor.

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

Reviewer:

Maycat

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 28, 2006

These were a fun snack! I incorporated tips from previous reviews ~thank you~ and I am sure this enhanced the recipe. Also, I used release foil so I didn't have problems sticking. Thanks.

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

Reviewer:

Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 26, 2005

I love these. I season the potatoes and onions with salt and pepper and use grated cheese instead of cheese slices. They are sooo good. It seems that if you have enough moisture in the packet that there isn't a real problem with the cheese sticking to the foil.

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

Reviewer:

MOONPIE57

Cooking Level: Intermediate

Living In: Macon, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 7, 2005

Very good recipe for company. I used parchment paper rather than foil so the cooking time was shorter. Guests loved it! Nice presentation, too. Bring the whole parchment packet to the table.

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

Reviewer:

Tess

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 30, 2005

I generously sprinkled these with seasoned salt and pepper before wrapping them in foil for more flavor. I also added the cheese after they came out of the oven because they stuck to the foil before. There's plenty of heat to still melt the cheese that way.

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

Reviewer:

POTATOLADY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 12, 2003

My parents use this same recipe, minus the cheese, on the grill. The potatoes get nice and crispy that way. Yummy!

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

Reviewer:

AMYMCGS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 22, 2003

This is a great way to bake potatoes, however, I thought they needed more flavor. Plus the cheese stuck to the foil. When I make them again, I will add ranch dressing and salt, and maybe not use the cheese.

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

Reviewer:

CHARITYBOO

Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA

Living In: Beaverton, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 20, 2002

I made these last night for dinner, and while you do have to think ahead a bit (perhaps an hour ahead isn't a lot for most people, but I'm much more of a "I'm hungry NOW, must eat" kind of chick), they were quite good. I skipped on the cheese and instead topped them with sour cream just before eating. will definitely make these again :)

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