Reviewed: Apr. 27, 2012

Try serving with plain yogurt for moisture and zing, instead of sourcream. This is helpful and healthy if your spuds got too dry.

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Reviewer:

charrlie

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Sacramento, California, USA

Reviewed: Mar. 14, 2012

I am glad I halved the recipe. They smelled amazing while baking. However, the end product was hard and tough in some spots while partially uncooked in others. The brand seasoning was not clear, so I used Mrs. Dash as it fit the description. However, I found it "very peppery!!" It was all I could taste. I did use butter with canola oil and reduced fat cheese. I use both in other recipes no problem though. I would consider a smaller potato and don't put them too close to the heat source in the oven. I would also add the seasoning to taste.

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Reviewer:

Baker Bee

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Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Mar. 13, 2012

I make these potatoes quite often.I use a large spoon to cut through the potatoes.

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Reviewer:

Belarra

Reviewed: Mar. 12, 2012

I made these for dinner tonight. Excellent!! From another reviewer, I put a slice of raw onion & garlic between the slices, which made them open up and fan out. I also wrapped them in foil for half the time and baked without the foil which crisped them up. I also oiled the outside which also helped crisp them up. I will definitely make these again. There are only two of us, but would like to make for company.

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Reviewer:

neenie77

Cooking Level: Intermediate

Home Town: Royal Oak, Michigan, USA

Living In: Atlanta, Michigan, USA

Reviewed: Mar. 12, 2012

Instead of butter or oil and adding spices, I used Wishbone or your favorite bottled italian dressing. Very easy and it is so good! You could even add hot sauce for a real departure.

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Reviewer:

Sandybells

Reviewed: Mar. 12, 2012

This is more a question/suggestion than a review. I got the idea from reading complaints and suggestions in other reviews. How about slicing the potato all the way through and then you can baste on your oil/butter and seasonings. Then skewer the potato slices back together and make a little bowl of aluminum foil to set it in while it bakes. Near finish, additional oil and cheese can be added and it is contained in the foil. Just an idea that I think I will try.

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Reviewer:

Pumbah40

Home Town: Seguin, Texas, USA

Reviewed: Mar. 12, 2012

This is a very old recipe from the 50's called "Hasselback Potatoes". The way to get the potatoes to fan is to soak them in ice water for a while, then let drain on paper towels. I always peeled them first, since I don't like the taste of skins. Pretty when lightly dusted with Paprika, and finely chopped parlsey.

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Reviewer:

LuLu

Cooking Level: Expert

Reviewed: Mar. 12, 2012

this is a great recipe and i've made it for a long time. For some reason it's called Hasselback potatoes...and i use as my cutting guide two chopsticks with the potato lying between... If you have an issue with putting the spices etc between the slices then remember to FAN the potato out after you've made your chopstick guided cuts.

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Reviewer:

BIGAPPLE134

Cooking Level: Expert

Home Town: East Rockaway, New York, USA

Living In: Indialantic, Florida, USA

Reviewed: Mar. 12, 2012

have made these for years!! another good trick for cutting the potatoes..place the potatoe in a large serving spoon. Then cut down, the spoon will be your guide!

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Reviewer:

Valerie

Reviewed: Feb. 12, 2012

great idea, but didn't love it. cutting the potatoes wasn't the problem - I struggled to get the seasoning and butter (and, later, the cheese) into the pieces.

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