Reviewed: Nov. 9, 2009

Very good, to cut down on the fat I did what another reviewer recommended,After scooping out the inside of the potatoe I spayed it with olive oil and baked it for 30 min on 425 F.

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Carla_P

Cooking Level: Expert

Living In: Woodbridge, Ontario, Canada

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Reviewed: Nov. 7, 2009

I gave these five stars because I have been making skins for years, but these are by far the best bunch I have ever made at home. Deep frying is critical with this bunch because it adds so much flavor as well as helping to add the needed crispness that so many skins lack. All in all, great dish. I did cook real bacon, however, not bacon bits.

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dlewis90

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Reviewed: Jul. 28, 2009

When I made these I did not fry them. I baked the potatoes till soft. Scooped out the centers, brushed the insides with a little vegetable oil and baked for about 10 minutes at 400 degrees to crisp them up a bit. Then I topped the skins with cheedar cheese, crumbled bacon and sliced green onions. Back into the oven to bake until cheese was piping hot and bubbly. I serve them with Ranch dressing. One of our favorite ways to eat potatoes! Definitely not low-cal or low-fat! But definitely DELICIOUS!

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Barbi

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Folsom, California, USA

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Reviewed: Jul. 15, 2009

These were awesome! They make me wish that I had a fryer at home. I used a deep skillet with canola oil and added some scallions.

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Kristen

Cooking Level: Intermediate

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Reviewed: Apr. 26, 2009

Excellent! Made just as instructed, they were not greasy and were just wonderful! My husband loved them. Please don't be afraid to fry, everything in moderation:)

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JStoddard

Cooking Level: Intermediate

Living In: Warner Robins, Georgia, USA

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Reviewed: Apr. 3, 2009

This was really good! I took other peoples advice and did not fry them. I will make these again!!

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Jess

Cooking Level: Intermediate

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Reviewed: Mar. 25, 2009

Do not miss trying these! I made these for the first time about a year and a half ago and these were the best ever. They remind me of my most favorite potato skins I had many years ago in California. They are a little work but well worth it if you love potato skins. The only other thing I added to ingredients was green onion which I love on these. Delicious!!!

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Brenda B.

Cooking Level: Expert

Home Town: Des Moines, Iowa, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Feb. 5, 2009

These taste better then the ones you get from the restraunts! I didn't have parmessan cheese, and they still came out great.

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CindiZR

Cooking Level: Intermediate

Home Town: Puyallup, Washington, USA

Living In: Roy, Washington, USA

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Reviewed: Feb. 4, 2009

I don't know if it was me but these weren't all that flavorful. They were crispy but I think I need to look for something else to add to the mix.

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Erin A.

Cooking Level: Intermediate

Home Town: Reading, Massachusetts, USA

Living In: Alexandria, New Hampshire, USA

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Reviewed: Feb. 3, 2009

I read the reviews of the others and decided to bake the potatoes in the oven instead of frying them. They were tasty but could've used a little salt. They were lacking a certain something.

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L.Reid

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

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Reviewed: Feb. 3, 2009

Very easy and delicious!

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Kaleroy

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Bogota, Distrito Capital De Bogota, Colombia

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Reviewed: Feb. 3, 2009

Made these for SuperBowl party. They were good and easy to make. My two year old helped my put the cheese and bacon on them!

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Amber in Kansas

Cooking Level: Intermediate

Living In: Topeka, Kansas, USA

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Reviewed: Feb. 3, 2009

I made these for the superbowl. I baked them instead of frying them as others suggested. Here were my steps. Microwave whole potatos for 10 minutes or until soft enough to scoop out the middle. Then bake for about an hour on 350 as others suggested. Then filled with cheese and bacon and baked for 5 more minutes. Next time I might season the potatos a little bit before baking to add some flavor to the skins.

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stephaniethorp

Cooking Level: Intermediate

Home Town: Granite Falls, Washington, USA

Living In: La Pine, Oregon, USA

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Reviewed: Feb. 1, 2009

These are AWSOME! I just made them for the Super Bowl. Everyone loved them. I will definately use this recipe again. Thank You!

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LORABELL

Cooking Level: Expert

Home Town: Roswell, New Mexico, USA

Living In: Waco, Texas, USA

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Reviewed: Feb. 1, 2009

Pretty good. Will make again.

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katylan

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Reviewed: Jan. 22, 2009

Absolutely delicious. These tasted like the ones I love at the restaraunt, and much cheaper. I followed the directions exactly and they were wonderful.

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kgross

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Reviewed: Jan. 5, 2009

These are always a crowd pleaser. No matter who I serve them to they are always well liked. I think I make them better than the restaurant... Serious... fresh/homemade are always better than a restaurant! Thanks for the recipe:)

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Tinkerbell

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Nov. 20, 2008

I used sliced Muenster cheese. I sliced ham into small pieces and fried instead of using bacon. My boyfriend STILL can't stop talking about them... these will DEFINITELY be made again!

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