My friends, this recipe is A-plus and two thumbs up! The skins came out absolutely perfect - better than a restaurant. I think they are so good because of the seasoned oil you brush on before baking, so don't skip that step. We doubled the recipe and served with store-bought Ranch dressing. I highly recommend this recipe! I posted a picture too.
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My husband and I were recovering from colds and where tired of soup. Found this recipe, the only one I had all the ingredients for, and we loved it. I think the next time I make it I will add with the cheese some taco meat and make it a full meal. It was easy to do and looked beautiful. Would serve to company. Also, very good warmed up the next day for lunch.
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Yes, yummy and easy, better then I have made or eaten in a restaurant before!!Made a great meal together with two other Zaar recipes, TGI Friday's Style Wings TGI Friday's Style Wings and Blue Cheese Dressing Blue Cheese Dressing and Dip Thank you for posting this.
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Really good! I made them yesterday for our New Year's Eve as a snack,and they turned out great. Only different thing I did,was to spinkle the chopped green onion in them with the bacon, and then put in the cheese. We had them with sour cream,and most of them are gone.Happy New Year!
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Excellent recipe. I seved these as a side dish with quesadillas and they were gone in no time. I was out of garlic powder so I sprinled them with cajun seasoning to blend with the quesdillas. Will be making again soon.
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Wow, these were soooo good. We had them as a side dish instead of an appetizer. The whole family loved them and they were pretty easy to make (even with rubbing the oil all over them, cause I couldn't find my pastry brush!). I only used 3 potatoes because they were huge and they ended up being the perfect side dish size for the 6 of us. Thanks for sharing...theses were fabulous.
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Loved them !!! Will make many times. Great for nibbling on while watching football.
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Wonderful, wonderful recipe. These have got to be the best potato skins I have ever made. They rival if not surpass restaurant ones also. Didn't have cheddar cheese so I used colby and Monterey Jack cheese and it was delicious. Easy to make and will definitely be making these often. Thank you for sharing.
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I've never made potato skins before ...but I will definitely be making these again! However.......I made the mistake of using my Pampered Chef cheese grater & fresh parmesan; since it wasn't grated fine enough, it was difficult to "brush" on the skins & when I turned them upside down on the baking sheet, a lot of it fell out. Next time, I'll use the grated parmesan in the can or grate the fresh with my microplaner.
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Delish! We really loved these. Will definately make them again...
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We really enjoyed these. We had them with soup. There were no potato skins left over, but there was soup left over. Instead of sour cream, we found that they tasted really good with Ranch dressing!! Thanks for the recipe.
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just made these and they turned out awesome! instead of oil, I mixed my bacon fat with the seasonings, which added great flavor! And for a few (made 6 potatoes worth total) I mixed up some potato filling with bacon n cheese mixed in and then added more cheese on top before broiling. I would totally make them again both ways! Thanks for the recipe!!
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I made this last night to go with some grilled chicken wings. They were fantastic! My husband really liked them and he is a VERY picky eater! I simply microwaved 4 potatoes to get them "baked", then stuck them in the freezer for 30 minutes to cool them off and make it easier to scoop out. Once they were cool, they were very easy to scoop! I didn't have bacon stips so I just used my leftover bacon bits. It worked perfectly and probably saved a lot of time. Awesome recipe!
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What a delicious dish!! These are better than any restaurants I've ever had. Wasn't quite sure if I was supposed to put the parmesan mixture on the inside of the potato skin or not but I did-they looked a little oily at first but once you flip them over to cook the oil drains out but the seasoning flavor stays and oh my are they good. Followed recipe to a tee-the skins get crispy and you can taste the salt from the garlic and salt making for one hell of a tater skin. Thanks for sharing-will use this recipe many more times!!
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These were absolutely delicious. I baked the potatoes and fried the bacon the night before. I scooped out the potatoes the night before and baked the skins without the stuff in them(with just the oil and cheese coating) the night beofre and put them in the fridge. Then, I finished the recipe the next night when everyone was about to come over. They turned out great. A lot of work, though.
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Very good! One tip: potatoes are much easier to "scoop" if you let them cool first. I baked mine in the morning and let them cool. When I was ready to whip 'em up before the guests arrived, I sliced, scooped, oiled, filled and baked. I used the potato innards the next day to make potato pancakes!
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Apparently I saw what I wanted to see when I chose this recipe. For some reason, I believed this was a sweet potato variation on the good old potato skin appetizer. I went ahead and made them with the sweet potatoes I had bought, and served them to my teenage daughter and her friends. They were quite good. The only problem I had was that too much potato came off when I scooped it out, leaving the skins a little thin. I patted some of the sweet potato back on the skin and they worked fine. Another "accidental" hit. Sometimes I make myself laugh.
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I made 80 of these for my daughters 8th grade dance. I don't recommend making that many (time consuming!) Did want to say that they freeze beautifully! I froze them on trays after adding toppings, then transferred them to ziploc bags
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Oh my goodness, these are so much better than anything I have tasted in a restaurant!! I got nothing but rave review from everyone who at them and most people went back for seconds! I am know making them for the second time. Thanks for sharing!
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