I did exactly what the recipe said and it turned out well. I listened to a few user reviews and put some water at the bottom of the plate while microwaving. I poked it with a fork and cooked a large russet on one side for 5 mins and flipped it and cooked it for another 2 mins. I then salted it, put cheese on it then microwaved it for a min, and then put sour cream and crushed bacon on top. Yummy.

Reviewed On: Jan. 3, 2013

Was looking around AR.com to find a recipe that didn't have stock from scratch-- who has the time? So, I finally found this one where I used canned chicken & Veggie Broth and it was perfect! Followed it to a T except: I also sauteed the carrots with the onion and celery-- it helped soften them. I also added lots of garlic & sauteed that, too. I waited til the onions were translucent and then threw in the broth. Cooked it over 20 mins (I like my veggies soft, like the canned version) and added a 1 cup of water to compensate for evaporation. I was worried that it would water down the broth but it didn't at all. I ran out of chicken broth (used 4 cans instead of 5 total) so that extra cup of water was needed. Instead of noodles I cooked matzoh balls in a separate pot since I like those better. Added the balls (already fully cooked) right before serving. Perfectly delicious! Too Jays matzoh ball soup can eat it's heart out!

Reviewed On: Jan. 2, 2013

Everybody loved it! I followed Redhotnubian's recipe (w/the worchester sauce & sauteeing onions, tons of garlic) under the most helpful critical reviews & then Kayleigh111387's sauce recipe also under the most critical reviews since my husband loves barbque sauce. I added onion salt, and pepper. I made an entire loaf last night and it's almost gone today between only by husband, me, & my visiting Grandmother. With an extra person it would have been gone the same night. Delicious!

Reviewed On: Nov. 19, 2012