31 Reviews

Excellent! Turns out just like our favorite steak house skins. I have made these multiple times already and each time is delicious.

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jzaldivar September 26, 2010

Thank you so much for sharing your preparation method. I have been using the oven to finish the potatoes after microwaving and they were never crunchy.

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nisea916 June 30, 2010

these were absolutely amazing!! i couldn't get over the amazingly fresh taste. Thank u for sharing this!!

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sweetpeaches77 April 10, 2010

Made these for the Superbowl......awesome! A big hit with family.

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SnoopyCooks February 12, 2010

I will always make potato skins this way from now on!!! These were so good, loved em' I like the fact that you microwave the potatoes and if you have a deep fryer handy it's a bonus. And it stays crispy long after your done cooking.

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cmusolf707 February 04, 2010

Delicious! Wouldn't change a thing. I can see why these are a big hit for football games.

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pamela t. March 16, 2009

We liked them but I hated using all that oil to fry w/. Dont forget salt. We actually liked this other potato skins recipe better Yummy Baked Potato Skins- its baked and you brush oil w/ spices on them yum!

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newtocookingm&m February 02, 2009

Thank you for the awesome recipe! This is exactly what I was looking for. Cooking them in the microwave and then frying tastes just like the restaraunt kind. I will be making this recipe over and over!

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Kitchen Destroyer February 02, 2009

These were very good, but someone should edit/revise the recipe. It didn't say what to do with the potato pulp after scooping it out of the potato. I mixed it with the cheese, Ranch Dressing (which was a FAB-U-LOUS touch) and bacon bits. Sprinkled the fried potato skins with Ball's Seasoning; which may only be available in Louisiana, but any seasoning would do. I plan to make this over-and-over again.

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MocoLouisiana January 31, 2009
Restaurant-Style Potato Skins