Moist and flavor filled; no extra butter or sour cream needed for these potatoes! I baked these at 350 degrees for 1 hour; then increased the temp to 400 degrees for another 20 minutes. They were a tad bit browned, which is how we like them. They were enjoyed by everyone at the dinner table. I made this with NY strip steaks, tossed salad with Inez's Italian Herb Salad Dressing and Titanium Chef's Captian Blue Grill-Roasted Onions (which were actually oven baked, along side of Inez's potatoes). Thanks again, Inez!
Absolutely delicious! Nice change on plain baked potato. Followed the recipe exactly! The only thing I did extra was to sprinkle some parmesan cheese on top when it was on my plate! Even the 2 year old I watch loved them! She will usually only eat french fries! Definitely a keeper. Thanks Inez!
This recipe has been a family favorite since I was a child. The only thing that is different about my recipe is that you cut the potatoes in both directions to create a grid pattern (and don't cut quite as deep). The potatoes are simple and luscious, a great accompaniment to any meal.
A nice, easy alternative to baked potatoes. I increased the butter to 3 tablespoons, used 1 tsp. salt and 1/4 tsp. pepper. I also used dried parsley - a mistake as the texture remained "dry." Next time I will use fresh.
Great recipe. I cheated a little by microwaving the potatoes for 5 minutes, then followed the recipe. Baking time was cut in half. My family loved them, asked for more. This is a keeper.