Reviewed: Jan. 31, 2012

Very good recipe. I do a sliced foil wrapped potato on the grill. I use montreal steak seasoning, but no liquid beyond buttter. So I was anxious to try these. I used marsala wine, onion and a few slices of shallot. The family enjoyed, so I will do again. I be you could use chicken broth in a pinch.

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Reviewer:

lisa r

Cooking Level: Intermediate

Reviewed: Sep. 6, 2011

This is one of those recipes that makes you exclaim right as you taste it. Was ASTOUNDING! Like suggestions, I made some changes. I used Christian Brothers California Dry Sherry. I replaced the butter with olive oil. Also added some garlic powder to the oil and drizzle sot sauce in with the wine BEFORE the oil. Also cut the onions VERY thin. Half moon shaped wedges fit in good going in an upside down U way. So they bend with the shape of the potato. Also, using a butter knife to hold the cuts open worked AMAZING! Glad I read that, The oil locked in the juice n flavors. The onion broke down to the consistency of the potatoes. I was cooking for someone that hates the texture of onions. They didn't even believe me they were in there since they had the same texture as the potato. The wine just turns it all to an amazing hand mashed texture. Other wines and different salts could change the taste a bit. So could stuffing in thin garlic slices. but it doesn't NEED improved. Tastes freaking AMAZING ^_^

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Reviewer:

PinkNekoFire

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Cooking Level: Intermediate

Living In: Longview, Washington, USA

Reviewed: May 23, 2011

Very interesting. We liked and will do again.

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Reviewer:

hwaynek

Cooking Level: Expert

Home Town: Altoona, Pennsylvania, USA

Living In: Homestead, Florida, USA

Reviewed: May 23, 2011

I was tired of the same old baked potato so I tried this recipe over the the weekend. WOW! I did substitute olive oil for butter and next time I may substitute marsala for sherry but this one is sure to become a staple in my home. Kudos!

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Reviewer:

Herdguy

Reviewed: Aug. 31, 2010

Tasted good, but I don't think the Sherry really added much to the recipe. Could have just as easily made a normal baked potato.

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Reviewer:

Sean

Reviewed: Jul. 20, 2010

I've been making these for years, they are great on the grill as well. We put different twist such as Cajun spices, Italian, and Greek seasoning. We do this with yellow crook neck squash too.

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Reviewer:

Renea

Reviewed: Apr. 11, 2010

When I told everyone that I was bringing these to a dinner party, most said "ewww". However, their reactions were much different when they ate it. I used my electric carving knife, hoping it would be easier to stuff things into the cuts. Whe had trouble getting the onion in, no less the butter. I used olive oil. I also added some Rosemary. It was a hit! Next time, I will try a mandalin for thinner slices of onion, and melted butter. I will be making this again, and so will the guests who asked for the recipe. Oh! I also bought a decent bottle of sherry, as they say, "if you wouldn't drink it, why cook with it." Same taste buds.

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Reviewer:

Luv2Cook501

Reviewed: Jan. 25, 2009

Awesome. I have done many variations on this including cutting potatoes up small or coating potatoes with olive oil and rolling in garlic powder.

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Reviewer:

Ruely

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: San Diego, California, USA

Reviewed: Jan. 1, 2009

These were so good! I had rose wine and used that. I probably used less onion and more butter than the recipe called for, and I added some salt and pepper before baking them. Definitely a make-again!

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