I was looking for a loaded baked potato/home fries, and this filled the bill. I microwaved the peeled, raw cubes for about 6 minutes rather than boiling. Then followed the directions completely. My family was ecstatic! I should have served sour cream – they were that authentic! Thanks so much!
FANTASTIC!!!!! We all LOVED everything about these potatoes. Next time I may try to just roast the potatoes and save the step of boiling them first, just to see if there’s a difference. I will def be making these again and again~YUM, YUM, YUM!!!!!! Thanks for sharing. 🙂
I made these to accompany a Thanksgiving turkey. They were a hit! I omitted the turkey bacon grease prior to the final oven session to cut down on fat and calories and used a mixture of romano and parmesan but could’ve used more salt. A bit hit at dinner!
Turned out perfect. Made as a side to grilled rib-eyes. I did increase the roasting time at 425 to 40 mins and reduced the last step in the oven to just 10 mins. I also tossed the garlic with the potatoes at the beginning vs. the end. It helped to pulverize the cheese in the food processor so that it baked on nice and even vs. stringy. Next time I might do this w/ cheddar cheese. Extra salt in the final roasting step also helped.
We really enjoyed these. Cheated and used turkey bacon bits and instead of the bacon grease used an olive oil cooking spray which worked well for us. Very easy to made and very flavorful.
- 3 pounds Yukon Gold potatoes
- 1 tablespoon salt
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