Reviewed: Dec. 18, 2008

What a great recipe. My first potato turned into a practice potato, and I quickly got the hang of the slicing thing by slicing 3/4 of the way down the potato and then using a pearing knife to finish the sides. I used freshly grated parmesan, and aged cheddar, and added garlic to my butter mixture. A definate keeper! Thanks!

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Reviewer:

Ker

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Dec. 17, 2008

It just tasted like a regular baked potatoe, nothing special, but I did like how they looked. You should make them if you like your food to look decorative. But nothing special.

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Reviewer:

FunkyApples

Living In: Vancouver, British Columbia, Canada

Reviewed: Nov. 16, 2008

this is the second time I am making these and I love them. they are versatile and the italian seasoning can be swapped for whatever seasoning your heart desires. they can even be reheated and they taste great. My kids even ate them.

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4 users found this review helpful

Reviewer:

special lady

Reviewed: Oct. 13, 2008

These were great and looked so pretty when finished! I did use olive oil instead of butter since I didn't have any. And changed up the spices a little. Very easy and would be very easy to change up every time using different spices!

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2 users found this review helpful

Reviewer:

Catlin

Cooking Level: Intermediate

Living In: Mcpherson, Kansas, USA

Reviewed: Oct. 13, 2008

Great way to jazz up a boring potato. I used the recipe as a base and tinkered by adding some of my husbands favorite spices and cheeses. Very versitile and economical side dish.

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Reviewer:

Newbie Cook

Cooking Level: Intermediate

Home Town: New York, New York, USA

Reviewed: Oct. 8, 2008

This just didn't work very good for me. It does not seem like the butter or seasoning got down into the potato like I wanted.

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Reviewer:

Rich Greer

Home Town: Brown City, Michigan, USA

Living In: Cedar Rapids, Iowa, USA

Reviewed: Sep. 23, 2008

Loved the flavor of these and they look magnificient to serve to guests!... I used a tomato slicer and got 10 perfect slits that I made about 1/2 inch through as my guide, then I finished slicing with a large knife. I first sprinkled garlic salt in each slit, then the Italian seasoning then drizzled with margarine. I baked for 50 min. then added cheese as directed, but the cheese started to brown at 425 so I took them out of the oven a little early so they were slightly underdone!... I will cook potatoes longer and then add cheese last 5 min. to prevent that next time. Delicous and the house smelled wonderful while they were baking!

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47 users found this review helpful

Reviewer:

Traci's Kitchen

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Modesto, California, USA

Reviewed: Aug. 19, 2008

I made them with rosemary and olive oil and served with roast beef. Wonderful!

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16 users found this review helpful

Reviewer:

Carolyn

Reviewed: Aug. 5, 2008

These are great potatoes! I peeled mine before baking. They came out crispy on the outside and soft in the middle. A nice change to regular baked or roasted potatoes.

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12 users found this review helpful