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Reviewed: Jun. 10, 2006

My boyfriend & I loved this recipe! It was generally easy but a little time consuming. The skins came out really good and I would make it again anytime!

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Erica

	Cooking Level: Beginning Home Town: Binghamton, New York, USA Living In: Syracuse, New York, USA
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Reviewed: Feb. 7, 2005

I chose this recipe for superbowl sunday because I had a few guests that were vegeterian. I served it with sour cream and salsa and used shredded mexican cheese instead of just cheddar. Everyone seemed to really like them. I WILL make this recipe again.

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KD520


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Reviewed: Apr. 4, 2004

We weren't thrilled about the tomatoes, but these are definitely healthier than the way we normally make our potato skins with butter, bacon, etc.

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Wilemon

	Cooking Level: Expert Home Town: Afton, Virginia, USA Living In: Larkspur, Colorado, USA
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Reviewed: Jan. 25, 2004

This is really tasty. I used the left-over potato to make baked potato soup. Will serve this again!

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Reviewer:

emmaxwell


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Reviewed: Jan. 25, 2004

Not very crisp like 'normal' potato skins

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SONJA LEDGER


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Reviewed: Jan. 25, 2004

Not the best potato skin recipe I've tried. Even though it's obviously not as healthy, to create an authentic crispy skin they really need to be deep fried and then put in the oven.

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LINDA MCLEAN

	Cooking Level: Expert Home Town: Livingston, New Jersey, USA Living In: Flanders, New Jersey, USA
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Reviewed: Jan. 25, 2004

These were great. My family loved them. The only thing that I did different was I added real bacon bits. It was great. Thanks for the recipe.

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10 users found this review helpful

Reviewer:

KJB357


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