"These sound very good. I will try making these and perhaps baking them with marinara and parm/romano sprinkled over the top. I see this as a great carb free meal instead of an appetizer and a way to make the time involved, even more worth it. "

"Super good! I went slightly off the recipe. I used 3 russets and 1 red and one white potato. I peeled the russets and left the skins on the other 2, chopped all about the same size so they would be done at the same time. When they were done, I pulled out the red and white and mashed the russets with 2 oz cream cheese, one tblespn of butter and a s""

"I make this once a week, every week. I always cook at 425, breast side down, in a shallow pan, thats important, for 20 minutes then baste and back in for 20 more. Now use large tongs to flip it onto its back, baste and back in for 20 minutes. Breast will brown more qickley now. Baste... If golden, cover with foil and back in the oven for 20 min. U""

"Paula dean... Need I say more? Shes amazing and so is this cake. I left out the coconut and pecans because my family is picky. Make this cake! You will not be sorry :)""