Reviewed: May 14, 2013

awesome!!

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Reviewer:

leelee

Cooking Level: Intermediate

Home Town: Santa Fe, Texas, USA

Reviewed: Mar. 22, 2013

Great recipe.It is definately on my favorites recipes

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Reviewer:

Linda M Hunt

Cooking Level: Expert

Home Town: Northport, Washington, USA

Reviewed: Mar. 11, 2013

My anti-baked potato eater loves these!! It's been a savior recipe in my house! I generally make these w/garlic-parmesean oven fried chicken for a delightfully cheesy garlic flavored dinner!! So Easy, yet so darn Tasty! Thanks for the idea!!

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Reviewer:

Sue

Reviewed: Mar. 9, 2013

NOT GOOD!!

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Cooking Level: Intermediate

Living In: Austin, Colorado, USA

Reviewed: Mar. 2, 2013

This is one of my husband's favorite potato recipes. I call it Toothpick Potatoes because after slicing the potatoes, I insert toothpicks between the slices to keep them separated while I soak them in ice water. We like them with a little herbes de Provence, butter and Parmesan cheese.

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Reviewer:

eso

Reviewed: Feb. 9, 2013

Very good. To slice easily just place potato on a spoon and the blade will stop before going through the whole way.

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Reviewer:

Mole

Reviewed: Jan. 15, 2013

I needed a last minute recipe for baked potatoes for guests and decided to try this out...and turned out great! I did not have the seasoning so next time I will have that on hand which I think would make them taste even better. I baked them in the allotted time but pumped the heat up to 450-475 to ensure they were done in time, which they were. I may try microwating them some beforehand next time and keep the heat down to ensure they are done within an hour. My husband LOVED these and are perfect for a dinner with guests because they look so fancy!

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Reviewer:

Jcrossy

Cooking Level: Intermediate

Home Town: St. Cloud, Minnesota, USA

Living In: Appleton, Wisconsin, USA

Reviewed: Nov. 10, 2012

I really liked this with the addition of onion slices in between the potato slices. Next time I will try mixing the butter with a little evoo as it did burn and smoke some toward the end of baking.Did have to leave off the cheese as I am on a low salt diet and haven't found any low-salt cheese yet. Also, had a small potato, so I cut the onion slices in half and put the cut side up. Next time I will put the cut side down as the onion charred a little on the ends. Overall, an excellent choice for potatoes.

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Reviewer:

AUBYRD

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Savannah, Georgia, USA

Reviewed: Nov. 9, 2012

these are great, we also add bacon bits (real bacon chopped) in between the slices as well for a change up to just potato. :)

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Reviewer:

raven_calleth

Cooking Level: Intermediate

Reviewed: Nov. 8, 2012

I love this way of baking potatoes....I like to put chopsticks on either side of the long way of the potato and that stops the knife from slicing too far. I also find that first rinsing the sliced potato under cool water gets rid of the starches that make the slices stick together while cooking. I microwave about 4 minutes to soften the potato, then I follow the rest of the recipe. By microwaving, you actually cut down on the baking time in the oven.

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