Total TimePrep: 10 min. Bake: 50 min.
Love the simplicity of this recipe. Easy to cut recipe down for 2 servings. A definite keeper, easy to alter seasonings for different flavors. Thank you Barbara!
Very fancy and delicious! I cut the recipe in half. Thank you, Barbara, for sharing this recipe.
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To Misamojo: This is not a platform for your rants. Five stars, great recipe, thanks Barbara.
I having been using the recipe for 20 years and it never fails to please. They are perfect with so many entrees an easy to make.
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Can't wait to try with thin slices of cheadder cheese in the slices, sprinkle with bacon (if your gutsy baste using melted bacon fat vs. butter. PALEO-ishy!) chives, garlic, salt, pepper and paprika. Adding the cheese 1/2 way through baking, when flopped if preferred method. Can't go wrong. Ever wonder why I spent to much of my adulthood with great grandparents, they didn't buy into over processed, refined food full of higher artificial sugars and fake fats. Humans need fat, the body does not need any carbs for survival. So I say yeah, a body needs healthy fats so an occasional indulgements of jazzy potatoes is good. I have observed several relatives and friends diagnosed with cancers all either eat processed diets is canned pastas, packaged diner kits, sugar and butter substitutes, NEVER smoked tobacco or drunk an alcoholic beverage are the ones who are in recent years diagnosed with cancer.
i made these twice. First time I didn't like them. They came out too crusty. The second time they were better but just OK. Will try one more time before I toss the recipe.
have been doing a variation of these for eons, but I put the potatoes face-side down for half the time and then turn over. They seem to do better that way and takes about 30-40 mins. at 375
I used oil instead of butter. I would like a way to know how to do this without oil or butter. Any suggestions?