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Katarina Wolters on 1.17.2017
I made these for Sunday dinner, and my roommate loved them! I used a flat baking sheet, which I recommend using a baking sheet with edges so the grease doesn’t spill onto the bottom of the oven (I’ve got a mess to clean up now.. oops). And instead of the 45 minutes of initial baking, bump it up to 50. And if you don’t have the heavy cream, I found that you can just use sour cream Happy cooking!
Lauren on 2.14.2013
I’m making these tonight–yes, for Valentine’s Day!–to serve alongside steak, after first trying them on this same date last year. Needless to say, they were a huge hit and requested for Valentine’s dinner this year. I stuffed the potatoes with garlic-herb Irish butter and grated extra-sharp Irish cheddar on top, and they were so decadently good that the poor ribeyes were (almost) forgotten!
Harriet Boyce on 8.9.2012
I decided to have a go at making this yummy recipe last night, and I must say it was a delicious success! I had read over some of the previous comments before I cooked it myself, and I noticed that a few people had mentioned about the butter / cheese melting off the potato. Well, I put each of my potatoes in a little tin foil boat, which contained all the yummy juices. I served the potatoes with herby roast chicken and salad.
christineshen on 2.17.2012
These were really yummy! Thanks for the great recipe!
Jenni on 10.30.2011
These were delicious!
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Shelbi Keith on 11.30.2011
christina on 11.30.2011
do you use salted butter or unsalted
dianen on 10.18.2011
These would be a “last meal” request!
Kelly MacKinnon on 10.14.2011
Definitely one for the “to try” list!
Mark A. Smith II on 10.11.2011
The last potatoe dish that had me this excited to be a potato fan was Guy Fieris’ McCallister.