Reviewed: Apr. 12, 2009

Came out pretty well. Made them some with red potatoes and some with yam. The yam ones were amazing! Could use more parmesan, when is more cheese ever a bad thing? :)

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

Reviewer:

Jenny B

Cooking Level: Expert

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

Reviewed: Apr. 10, 2009

These were delicious

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

Reviewer:

Roberta

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

Reviewed: Mar. 22, 2009

Excellent addition to any dinner.

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

Reviewer:

Mimi

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

Reviewed: Mar. 19, 2009

I made these basically according to recipe... I'm not much for measuring spices so I just chucked handfuls on. These were very tasty, easy to make and quite nice to look at!

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

Reviewer:

Cassykins

Cooking Level: Beginning

Living In: Groton, Connecticut, USA

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

Reviewed: Mar. 13, 2009

These would make wonderful company potatoes because of the nice presentation. We ran to the hardware store and got 2 small wooden dowel rods and cut the potatoes between them. I loved another reviewer's thoughts on adding rosemary. I think I'll rub them with oil and rosemary next time and fresh ground pepper. Great recipe! Thanks!

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

Reviewer:

ALLFROMSCRATCH

Cooking Level: Expert

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

Reviewed: Mar. 2, 2009

The easiest and tastiest way to spice up potatoes that I've found! I made these for my hubby a few weeks ago and he thought they were the best potatoes he's ever had, I even tried them by myself with a little italian dressing as the flavoring, but the seasoning in the recipe is the best, I'm actually making them again right now because my hubby and I had a craving!

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

Reviewer:

localsdrocker

Cooking Level: Intermediate

Home Town: San Dimas, California, USA

Living In: Upland, California, USA

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

Reviewed: Feb. 22, 2009

We enjoyed these potatoes and they have a beautiful presentation however mine took longer to cook than the 65 minutes stated in the recipe. Thankfully, I didn't add the cheese until they were fork tender, which was 90 minutes. Maybe my potatoes were too large. The only recommendation I have is to add rosemay(fresh or dried). Potatoes and rosemary were just mean to be together, don't you think? I will make these again.

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

Reviewer:

cheryl

Cooking Level: Intermediate

Home Town: Rochester, New Hampshire, USA

Living In: Dover, New Hampshire, USA

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

Reviewed: Feb. 22, 2009

This is such a versatile recipe. You can use chili powder and tex mex cheese for a Mexican flare, or greek dressing and feta for a Greek glare. Truly a gem as possibilities are endless!

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

Reviewer:

Carolyn D

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

Reviewed: Jan. 25, 2009

These potatoes were very good. The only cahange I did was I opened them more and brushed them with garlic butter I made. Then after they were done I added (drizzeled) more garlic butter before I added the cheese. YUMMY!!

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

Reviewer:

chantal

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

Reviewed: Jan. 22, 2009

A little fade but it came out a bit burned. However I must have had the oven too high. All in all it still tasted good

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

Reviewer:

NICKA

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

Reviewed: Jan. 6, 2009

Did not come out good, I think should have been cooked longer.

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

Reviewer:

SADAMSMOUSE

Cooking Level: Intermediate

Home Town: Corona, California, USA

Living In: Spearfish, South Dakota, USA

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

Reviewed: Dec. 18, 2008

What a great recipe. My first potato turned into a practice potato, and I quickly got the hang of the slicing thing by slicing 3/4 of the way down the potato and then using a pearing knife to finish the sides. I used freshly grated parmesan, and aged cheddar, and added garlic to my butter mixture. A definate keeper! Thanks!

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

Reviewer:

Ker

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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

Reviewed: Dec. 17, 2008

It just tasted like a regular baked potatoe, nothing special, but I did like how they looked. You should make them if you like your food to look decorative. But nothing special.

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

Reviewer:

FunkyApples

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

Reviewed: Nov. 16, 2008

this is the second time I am making these and I love them. they are versatile and the italian seasoning can be swapped for whatever seasoning your heart desires. they can even be reheated and they taste great. My kids even ate them.

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

Reviewer:

special lady

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

Reviewed: Oct. 13, 2008

These were great and looked so pretty when finished! I did use olive oil instead of butter since I didn't have any. And changed up the spices a little. Very easy and would be very easy to change up every time using different spices!

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

Reviewer:

Catlin

Cooking Level: Intermediate

Living In: Mcpherson, Kansas, USA

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

Reviewed: Oct. 13, 2008

Great way to jazz up a boring potato. I used the recipe as a base and tinkered by adding some of my husbands favorite spices and cheeses. Very versitile and economical side dish.

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

Reviewer:

Newbie Cook

Cooking Level: Beginning

Home Town: New York, New York, USA

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

Reviewed: Oct. 8, 2008

This just didn't work very good for me. It does not seem like the butter or seasoning got down into the potato like I wanted.

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

Reviewer:

Rich Greer

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

Reviewed: Sep. 23, 2008

Loved the flavor of these and they look magnificient to serve to guests!... I used a tomato slicer and got 10 perfect slits that I made about 1/2 inch through as my guide, then I finished slicing with a large knife. I first sprinkled garlic salt in each slit, then the Italian seasoning then drizzled with margarine. I baked for 50 min. then added cheese as directed, but the cheese started to brown at 425 so I took them out of the oven a little early so they were slightly underdone!... I will cook potatoes longer and then add cheese last 5 min. to prevent that next time. Delicous and the house smelled wonderful while they were baking!

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

Reviewer:

Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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

Reviewed: Aug. 19, 2008

I made them with rosemary and olive oil and served with roast beef. Wonderful!

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

Reviewer:

Carolyn

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

Reviewed: Aug. 5, 2008

These are great potatoes! I peeled mine before baking. They came out crispy on the outside and soft in the middle. A nice change to regular baked or roasted potatoes.

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