Reviewed: Nov. 4, 2009

Yummy stuff, I used my own salt free seasoning blend and EVOO instead of butter (didn't want butter to burn in the oven). I ended up having to turn the temp down on them to about 375 because the bottoms were burning before they were cooking through. Other than that this is an excellent recipe and we enjoyed them very much. A nice change to a baked potato and has a stunning presentation.

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Oct. 27, 2009

this was a nice change, and cutting them like that gave them an extra umph. Made them for my first dinner for the in-laws. They enjoyed them. Great and simple.

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Qyute

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Reviewed: Oct. 10, 2009

It is just a baked potato.

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dirtyrearend

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Reviewed: Oct. 8, 2009

I like the idea behind this recipe, but something didn't quite go right for me. It was quite easy and the flavors were good, but the potato seemed undercooked. I will be trying this again!

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klsteger

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 21, 2009

great way to do baked potatoes. I had no trouble with slicing and fanning the potatoes. I added cheese, butter, salt, oregano,and rosemary. Very good!!! My potatoes were medium sized. I also but them in foil and rubbed olive oil over them. yummy

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jpw

Cooking Level: Intermediate

Living In: Oakland, California, USA

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Reviewed: Aug. 7, 2009

I found this very tastey but very messy. I put my taters on a cookie sheet and when it came time to put the cheese on, it went everywhere...and smoked up my kitchen pretty well for those last 10 minutes. It was also hard to get the cheese really down in the slices. When I make this next time (which I WILL do), I will create a little tin foil pouch around each potato to capture its cheese. I also found that the larger potatoes I used were slightly underdone...I would go 10 minutes more before adding the cheese. My medium sized potatoes were perfect though.

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angelhlea

Cooking Level: Expert

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Reviewed: Jun. 25, 2009

Good spin on a traditional baked spud. I couldn't really fan mine out. It pulled apart after it cooked for awhile so I would put half of the butter on in the beginning and the other half of the butter halfway through cooking next time.

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gastlygoul

Cooking Level: Professional

Home Town: Avoca, Pennsylvania, USA

Living In: Pittston, Pennsylvania, USA

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Reviewed: Jun. 8, 2009

These turned out really well. I scrubbed the potatoes before slicing, rubbing with butter and sprinkling with seasoning salt & garlic powder. I baked them in foil and at the end just left the foil open and let my cheese bake on. I would try to get more of everything down into the potato next time and use more cheese.

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Shalaine_1

Cooking Level: Intermediate

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Reviewed: Jun. 4, 2009

I precooked the whole potatoe (after pricking with a fork) for 3 minutes in the microwave, then cut it using the wooden spoon, fanned it out and added the butter and seasoning, and then finished (about 15 minutes) at 425 in my toaster oven. The skin was so crisp and delicious. I served it with a dollop of fatfree sour cream instead of cheese since I was having fish.

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oldcook70

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Reviewed: Apr. 12, 2009

This was very good!! It was simple and took all of the thought out of eating the potatoes for my boys. I undercooked the potatoes a bit but the flavor was still spot on!!

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Cheri

Cooking Level: Intermediate

Home Town: Warner Robins, Georgia, USA

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Reviewed: Mar. 10, 2009

Good recipe. It started to burn so will reduce the temp next time. I will make it again this week.

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Cheryl

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Reviewed: Feb. 17, 2009

Adifferent twist on baked potatoes when you want to mix things up! Easy to make- the only thing I added was extra cheese. Good recipe

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Mary

Cooking Level: Intermediate

Home Town: Roswell, New Mexico, USA

Living In: Pasadena, Texas, USA

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Reviewed: Jan. 5, 2009

These were great and easy! I had no problem cutting them into slices. I used olive oil instead of butter, as I like it better. I also tucked thinly sliced onion and garlic between the layers- which really helped it fan out nicely. This is a wonderful basic method that could be adapted using different herb, spices, cheeses etc.!

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Cailin

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Reviewed: Jan. 4, 2009

This is a method of how to cook a different baked potato. You have to use a sharp knife and then cutting the potato is easy. If fanning is difficult for you, you could take a sliver more between cuts and this help make a "fan" out of the potato. Nice different idea for serving a simple potato.

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FLORAB

Cooking Level: Intermediate

Home Town: Chicopee, Massachusetts, USA

Living In: West Springfield, Massachusetts, USA

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Reviewed: Dec. 17, 2008

very good.

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Robin

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Reviewed: Nov. 13, 2008

Best baked potatoes I've had!

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Kandy

Cooking Level: Intermediate

Living In: Boise, Idaho, USA

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Reviewed: Nov. 3, 2008

A very yummy twist on a baked potato. I had to leave it in the oven for quite a bit longer though... maybe I just used larger potatoes. Still really delicious!

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Lisa

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Reviewed: Oct. 18, 2008

These were fine, nothing more than a regular baked potato with some seasoning. I won't bother with this again.

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Brianna

Cooking Level: Intermediate

Living In: Findlay, Ohio, USA

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Reviewed: Sep. 25, 2008

i didnt think these were difficult to cut at all. i used some cheap chopsticks because i didnt want to wreck my wooden spoons w/ cut marks. i added the salt to the butter in a bowl and nuked it for 30 secs then i used a pastry brush to apply it to the potatoes. i covered them in foil and baked for 1 hour and they were perfect. i topped them w/ chili, shredded cheddar, sour cream, and sliced green onions.i will definately make these again. thanks for a cute way to make potatoes.

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MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Sep. 16, 2008

Pretty unimpressive taste for all the work you put into them.

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Kelly

Cooking Level: Expert

Home Town: Fort Worth, Texas, USA

Living In: North Pole, Alaska, USA

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Sheryl's Baked Potatoes

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