Andrew
Submitted on 05/26/06 |
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| Great Recipe. Not too expensive at all. The cheeses do cost more then processed.. but are still VERY affordable.
And was WELL worth the extra $1-$2 for the cheeses.. as it was Yumm-o! |
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Carolyn
Submitted on 05/25/06 |
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| Are you sure the half and half amount is correct? This was very runny. I thought it would have a thicker consistency - more like mashed potatoes. The flavor was very good, but I won't make it again. |
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EM
Submitted on 05/18/06 |
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| Yum!!! I wouldn't have thought of a topping like this on mashed potatoes.
I certainly don't think there's too many "expensive ingredients". DJ Dawson, if you can't afford fontina and asiago cheese, I suppose you could just use swiss cheese and parmesan from a can. |
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Anne
Submitted on 05/16/06 |
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| Even before trying it, I knew I'd love
it but when I make it, I divide
the mixture into shells for individual servings so I can freeze until needed. I'm usually dining alone, and that
works well for me. |
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D J Dawson
Submitted on 05/16/06 |
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| Too many expensive ingredients. Too pricey for my budget. Please stick to recipes most of us can afford to make. I have two of your books and they don't have these pricey ingredients in them. |
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Jim Novak
Submitted on 05/16/06 |
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| I'm just thinkin' here....Why not bake the potatoes in the oven, and then cut in half...scoop out the potato, and then do what you gotta do, and then put back into the skins, and then under the broiler? |
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Shirley McConnell
Submitted on 05/16/06 |
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| A wonderful dish for pot-luck! Especially good with broiled pork chops. |
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